This easy recipe for pumpkin bacon blue cheese soup pairs sweet pumpkin with a bacon blue cheese topping for the perfect sweet and salty fall lunch!
I know, we are surrounded by pumpkin everything around this time of year, but I still have to get in my own pumpkin, because I love it. I love it in whatever form it comes in, from pumpkin cornbread to frozen pumpkin meringue pie, and that includes this pumpkin soup with bacon and blue cheese.
Because there is only one thing that could make pumpkin better than it already is. Say together with me now…
B A C O N.
My dog and I have exactly the same face when it comes to bacon.
And not only does this recipe involve both pumpkin AND bacon, but it also comes together in, oh, about 10 minutes. Does life get any better than this?
Here’s how you make pumpkin bacon blue cheese soup!
You start with a couple of cans of pumpkin – make sure you get the plain pumpkin kind and not the pumpkin pie filling – they come in very similar looking cans. You are going to stir it up with some chicken broth, half and half, a little molasses and a few other things, and let the whole thing simmer up together while you cook up some bacon.
This easy recipe for pumpkin bacon blue cheese soup pairs sweet pumpkin with a bacon blue cheese topping for the perfect sweet and salty fall lunch! As always, I highly recommend the oven method of cooking bacon, and if you want to make bacon that will rock your bacon-loving world, here is my very favorite bacon recipe.
Once the bacon is cooked and crumbled and the soup has simmered for about 10 minutes, crumble the bacon on top along with some crumbled blue cheese. (Crumbling is the order of the day with this recipe.)
And…you are done! Sweet, salty, cheesy, bacony, pumpkiny wonderfulness in less than 30 minutes. All treat and no tricks!
Pumpkin Bacon Blue Cheese Soup
This easy recipe for pumpkin bacon blue cheese soup pairs sweet pumpkin with a bacon blue cheese topping for the perfect sweet and salty fall lunch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 15 ounce cans pumpkin
- 1 quart chicken stock
- 1 cup half-and-half
- 1/4 cup molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 slices bacon
- 1 cup crumbled blue cheese, room temperature
Instructions
- Stir the pumpkin, chicken stock, half-and-half, molasses, pumpkin pie spice, salt, and cayenne pepper together in a large pot.
- Simmer over low heat for 10 minutes.
- While soup is cooking, cook bacon until crispy and crumble into pieces.
- Ladle soup into bowls. Top with bacon and blue cheese. Sigh with happiness.
Spiffed up from a previously published Framed Cooks post!
Theresa Murphy says
Yeah for fast and easy soup! We are finally getting some temps that resemble fall around here so soup is definitely on my radar. I have a recipe somewhere for cranberry blue cheese walnut bread that just might be a nice little accompaniment to this soup.
Ooooh, sounds like I might need that cranberry bread recipe!!