Velvety Pumpkin Soup With Blue Cheese and Bacon

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!



Step: 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.

Step: 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.

Step: 3

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


Per Serving: 396 calories; protein 11.5g; carbohydrates 26.5g; fat 28.4g; cholesterol 61.5mg; sodium 1781.1mg.

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