*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.
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!
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!
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.
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!!!
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!
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.
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.
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!
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.
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