Pumpkin Soup with Bacon and Blue Cheese

Pumpkin, pumpkin, pumpkin. I do love pumpkin. Pumpkin pie, pumpkin bread, pumpkin muffins. Of course there are THESE:

Incredibly Amazingly Delicious Pumpkin Pie Bars

I think there is only one thing that could make pumpkin better than it already is. Say together with me now…

B A C O N.

And this recipe not only involves both pumpkin AND bacon, but it also comes together in, oh, about 10 minutes. Does life get any better than this? I don’t think so. Sweet, salty, cheesy, bacony, pumpkiny wonderfulness. Who loves you, baby?

Pumpkin Soup with Bacon and Blue Cheese
  • 2 15 ounce cans pumpkin
  • 1 quart chicken stock
  • 1 cup half-and-half
  • 1 shallot, minced
  • ¼ cup molasses
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese
  1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
  2. While soup is cooking, cook bacon until crispy and crumble into pieces.
  3. Ladle soup into bowls. Top with bacon and blue cheese. Sigh with happiness.


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  1. katieatthekitchendoor says

    Made this for dinner tonight (after agonizing over which pumpkin soup recipe to use) and it was spectacular! My only change was to sautee the shallot with the bacon and use it as part of the topping. Super good, thanks!


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