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Katie at the Kitchen Door

Globally-inspired, seasonal recipes

0 January 17, 2011 Recipe

Sugar is Dangerous

And no, I don’t mean to your waistline.

The other day I cut myself on a piece of brown sugar.  As in, the sugar itself caused me to bleed.  I mean, I expect to occasionally slice through my finger with my terrible $3 knives, or burn my hands when I try to eat bacon straight from the pan.  But sugar?  Total surprise.  I guess I’m going to have to reconsider all of my assumptions about life.

Anyway, this soup uses molasses, the safer, liquid alternative to brown sugar.  So I feel comfortable making it.  You probably will too, unless you were in Boston for the Great Molasses Flood of 1919, in which case you might want to avoid all sugar products.  But I hope you weren’t, because this soup is delicious.  Although, I might only feel like that because it is a vehicle for blue cheese and bacon.  I’m not sure how I would feel about it if it didn’t have those two components.  So let me rephrase that: this soup is a delicious vehicle for blue cheese and bacon.  And if you’ve had a leftover can of pumpkin in your cupboard since the great iron chef duke pumpkin challenge, and you also have 15 minutes to spare, why not make it?

Pumpkin Soup with Bacon and Blue Cheese

Adapted from allrecipes via Framed Cooks.  Serves 2.

  • 1 can 100% pumpkin puree
  • 2 c. chicken stock
  • 1/2 c. half and half
  • 3 TBS molasses
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. ginger
  • 1/8 tsp. cayenne pepper
  • salt to taste
  • 2 slices bacon, diced
  • 1 shallot, minced
  • 1/3 c. blue cheese crumbles
  1. In a medium pot, heat pumpkin, chicken stock, half and half, molasses, and spices until simmering gently.  Allow to cook for around 10 minutes.  Season with salt to taste.
  2. In a large frying pan, fry bacon pieces until beginning to brown.  Add minced shallot and cook until both bacon and shallot are browned.
  3. Serve soup hot, topped with the bacon shallot mixture and blue cheese crumbles.
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Categories: Recipe Tags: bacon, blue cheese, pumpkin, soup

Previous Post: « Simplicity and a New Year
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Reader Interactions

Comments

  1. sara says

    January 18, 2011 at 1:34 am

    Mmmm, this sounds fantastic! What great combinations of flavors, yummy! :)

    Reply
  2. Erin Hutton says

    January 18, 2011 at 8:11 am

    This looks amazing! I might have to buy a can of pumpkin puree just to make this soup. Thanks for a new vehicle for bacon!

    Reply
  3. whenquiet says

    January 18, 2011 at 9:05 am

    Great photos! I will be trying this tonight…just have to drop by Co op and get bacon.

    Reply
  4. thewonderingchef says

    January 18, 2011 at 11:20 am

    Pumpkin soups os my favourite! it just goes well with anything! Blue cheese and the spices u used sound like a good idea. Im thinking about a sweet chilli-coconut creme and green onion slices version. As soon as Im finsihed with my trip, Im cooking it!
    Nice blog and pictures by the way!

    Reply
  5. katieatthekitchendoor says

    January 18, 2011 at 11:37 am

    Thanks everyone!

    @ thewonderingchef – a coconut version sounds delicious. I might have to try that.

    Reply
  6. bigFATcook says

    January 18, 2011 at 1:36 pm

    Hey! Your soup looks great! I’m sure making this next week! :))

    Reply
  7. tobias kocht! says

    January 18, 2011 at 3:23 pm

    This looks great to the soup fan in me. Certainly a “must try”

    Reply
  8. darcyeats says

    January 19, 2011 at 7:36 pm

    This looks divine! Beautiful photos. I’m dying for this pumpkin soup now!

    Reply
  9. Carrie says

    January 20, 2011 at 1:43 pm

    Gorgeous soup! I love the idea of combining pumpkin with bacon and bleu cheese. What a fabulous pairing.

    Reply
  10. canalcook says

    January 20, 2011 at 6:49 pm

    Nice combination, I am always a fan of adding blue cheese to basically anything

    Reply
  11. Kulsum at JourneyKitchen says

    January 22, 2011 at 10:20 am

    This looks delicious even though I’m not a blue cheese fan! And love the first picture :)

    Reply
  12. mclj2011 says

    January 22, 2011 at 4:22 pm

    I bet it will taste as good as it looks. Nice presentation!

    Reply
  13. rsmacaalay says

    January 30, 2011 at 11:10 pm

    Interesting flavour mixture, I will definitely try this one out. Yum

    Raymund
    http://angsarap.wordpress.com

    Reply
  14. sara says

    May 1, 2012 at 10:34 am

    Awesome recipe I really enjoyed this.
    Here’s another recipe you might like.
    http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
    Thanks for sharing.
    Sara

    Reply
  15. Kim says

    October 6, 2012 at 5:43 pm

    Sounds amazing – I can’t wait to try it! But how big of a can of pumpkin do you use?

    Reply
    • katieatthekitchendoor says

      October 6, 2012 at 7:02 pm

      Just a regular 14 oz can for this one

      Reply
  16. Dana says

    November 13, 2012 at 8:15 pm

    Made this for dinner tonight it was wonderful the combination of flavors hit your whole palette. Sweet, Salty and a little tart! Will be making this for Thanksgiving dinner!

    Reply
    • katieatthekitchendoor says

      November 19, 2012 at 6:45 am

      Dana, I’m so glad you liked it! And honored it will be gracing your Thanksgiving table…

      Reply

Trackbacks

  1. food « oronald says:
    January 19, 2011 at 7:46 am

    […] Pumpkin Soup with Bacon and Blue Cheese […]

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