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!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
6 servings


  • 2 (15 ounce) cans pumpkin

  • 1 quart chicken stock

  • 1 cup half-and-half

  • 1 shallot, minced

  • ¼ cup molasses

  • 2 tablespoons butter

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 6 slices bacon

  • 1 cup crumbled blue cheese


  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.

  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.

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

Nutrition Facts (per serving)

396 Calories
28g Fat
27g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 396
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 71%
Cholesterol 62mg 21%
Sodium 1781mg 77%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Total Sugars 13g
Protein 12g
Vitamin C 7mg 36%
Calcium 239mg 18%
Iron 3mg 17%
Potassium 699mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.