Friday, January 2, 2009

Pumpkin Soup with Blue Cheese and Bacon

We had this soup for our Solstice feast and wowza. I will never eat another pumpkin soup ever again. I don't normally go for the squash soups but the blue cheese and bacon MADE this dish. Kids will even love this one!

  • 2 (15 ounce) cans pumpkin
  • 1 quart chicken stock
  • 1 cup half-and-half
  • 1 shallot, minced
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese
  1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.

  2. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.

  3. Ladle soup into bowls. Top with bacon and blue cheese.

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