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Pumpkin, Bacon & Blue Cheese Soup

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Submitted by Mama Riley

Savory and unexpectedly delightful!

YIELD

8 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

4 4
SLICES SLICES BACON
fried crisp and crumbled, reserve 1 TBSP bacon drippings
2 2
EACH EACH SHALLOTS
finely diced *
4 946
CUPS ML WATER
2 3E+1
TABLESPOONS ML CHICKEN BOUILLON, POWDERED *
¼ 59
CUP ML MOLASSES
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
1 5
TEASPOON ML KOSHER SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 237
CUP ML GORGONZOLA CHEESE
or other blue cheese *

Directions

Sauté minced shallot in bacon drippings until soft.

Add water, chicken stock, pumpkin, molasses, half and half, spices.

Bring to a boil and reduce heat to simmer. Cook for 10 minutes.

Whisk in half the blue cheese until creamy.

Serve soup garnished with crumbled bacon and remaining blue cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 92 51% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 408mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 1%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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