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

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

396 calories; protein 11.5g 23% DV; carbohydrates 26.5g 9% DV; fat 28.4g 44% DV; cholesterol 61.5mg 21% DV; sodium 1781.1mg 71% DV. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2008
This soup has a wonderful texture thick but incredibly creamy. The taste is somewhere between dinner and dessert a nice change of pace. My soup came out looking appetizing just a little lighter in color than a slice of pumpkin pie. I did make one major alteration: instead of topping it with blue cheese and bacon I fried a pound of bacon and wrapped each slice around a half a slice of Gouda cheese. I then rolled these into crescent rolls and served them with the soup encouraging people to dip them. This turned out to be a major hit! Read More
(79)

Most helpful critical review

Rating: 1 stars
10/22/2010
my daughter made this doubled in fact and it turned out just awful. We used fresh pumpkin goat's milk (which is creamier than 1/2 & 1/2) and followed the instructions to a "t" --it looked lovely smelled remarkable --but tasted like BLECH! We ended up pulling out the packaged of ready-mades & had an unhealthy dinner instead. boo hoo. Read More
(5)
107 Ratings
  • 5 star values: 72
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
10/15/2008
This soup has a wonderful texture thick but incredibly creamy. The taste is somewhere between dinner and dessert a nice change of pace. My soup came out looking appetizing just a little lighter in color than a slice of pumpkin pie. I did make one major alteration: instead of topping it with blue cheese and bacon I fried a pound of bacon and wrapped each slice around a half a slice of Gouda cheese. I then rolled these into crescent rolls and served them with the soup encouraging people to dip them. This turned out to be a major hit! Read More
(79)
Rating: 4 stars
10/16/2008
A very nice fall soup! I made a few changes and the outcome was fabulous! I cut the ceyanne pepper completely as we don't like spicy things. I used turkey bacon in place of regular bacon and I added a few tablespoons of brown sugar. I also added a few extra pinches of salt and a dash of white pepper. I will defintiely make this soup again! Thanks! Read More
(34)
Rating: 4 stars
12/06/2007
Very good and quick to prepare. The longest part was browning the bacon! It was just a bit spicy for my taste so I will cut the cayenne in half next time and put out hot sauce on the side. My husband loved it just as it was. Read More
(24)
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Rating: 5 stars
10/19/2008
Excellent. I used cinnamon and nutmeg since I don't care for all of the spices in pie spice added a lot of cayenne and ground pepper because I love it and added a few chives to the garnish. Left everything else as written - awesome. Thanks!!! Read More
(17)
Rating: 5 stars
10/20/2008
this soup is so deliscious. and the extra touch of bacon and bleu cheese as a garnish really give it an elegant and upscale feel. i would make this certainly as a first course to Thanksgiving dinner and any time we have special company over during the cooler months. it is soooo easy! Read More
(17)
Rating: 5 stars
05/24/2008
WONDERFUL recipe. Too bad I can't find a way to make it look more appetizing; once I added the molasses the soup turned to brown glop. What delicious glop though! I added a bit more cayenne to offset the sweetness. Mmmmmm. Read More
(13)
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Rating: 5 stars
11/21/2008
This was absolutely delicious!! I added a little sherry - maybe about 2T. One review asked what "pumpkin pie spice" is... it is a spice mixture of cinnamon nutmeg ginger and allspice - I didn't have the mixture on hand myself so I used a heaping 1/4t of both cinnamon and nutmeg and 1/8t of ginger and allspice. Read More
(11)
Rating: 5 stars
11/16/2008
This recipe is fantastic! Everyone I served it to raved about it and my husband has been asking when I'll make it again. This is a perfect fall recipe. Read More
(10)
Rating: 5 stars
12/23/2010
YUM! I served this for first course on thanksgiving this year and it was a big hit. The only changes I made was I used pumpkin pie filling and therefore omitted the pumpkin pie spice and molasses. I was a little worried that it would come across too sweet so I sauteed 2 onions in butter and added the remaining ingredients as written to that. I didn't use as much stock (I used veggie to make this vegetarian) as was called for or as much half and half. I added the garnish at the end and also added chives for color. My husband said this was his favorite dish of the day. I am making again to bring to christmas dinner. Thanks so much! Read More
(7)
Rating: 1 stars
10/22/2010
my daughter made this doubled in fact and it turned out just awful. We used fresh pumpkin goat's milk (which is creamier than 1/2 & 1/2) and followed the instructions to a "t" --it looked lovely smelled remarkable --but tasted like BLECH! We ended up pulling out the packaged of ready-mades & had an unhealthy dinner instead. boo hoo. Read More
(5)