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
- 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.
- In a large frying pan, fry bacon pieces until beginning to brown. Add minced shallot and cook until both bacon and shallot are browned.
- Serve soup hot, topped with the bacon shallot mixture and blue cheese crumbles.
Mmmm, this sounds fantastic! What great combinations of flavors, yummy! :)
Erin Hutton says
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!
Great photos! I will be trying this tonight…just have to drop by Co op and get bacon.
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!
@ thewonderingchef – a coconut version sounds delicious. I might have to try that.
Hey! Your soup looks great! I’m sure making this next week! :))
tobias kocht! says
This looks great to the soup fan in me. Certainly a “must try”
This looks divine! Beautiful photos. I’m dying for this pumpkin soup now!
Gorgeous soup! I love the idea of combining pumpkin with bacon and bleu cheese. What a fabulous pairing.
Nice combination, I am always a fan of adding blue cheese to basically anything
Kulsum at JourneyKitchen says
This looks delicious even though I’m not a blue cheese fan! And love the first picture :)
I bet it will taste as good as it looks. Nice presentation!
Interesting flavour mixture, I will definitely try this one out. Yum
Awesome recipe I really enjoyed this.
Here’s another recipe you might like.
Thanks for sharing.
Sounds amazing – I can’t wait to try it! But how big of a can of pumpkin do you use?
Just a regular 14 oz can for this one
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!
Dana, I’m so glad you liked it! And honored it will be gracing your Thanksgiving table…