Velvety Pumpkin Soup With Blue Cheese and Bacon |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum! Ingredients:
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 |
Directions:
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.
|
|