Pumpkin & Bacon Soup
A rich, creamy pumpkin soup with warm spices, topped with smoky bacon and tangy blue cheese. Sweet, spicy, and savory, it’s perfect for cozy fall nights or entertaining
Equipment
- Large stockpot For cooking the soup base
- Large skillet For cooking bacon
- Wooden Spoon For stirring soup
- Ladle For serving soup
- Paper Towels For draining bacon
Ingredients
- 30 oz Canned Pumpkin 2 cans (15 oz each); 100% pure pumpkin
- 4 cups Chicken Stock Low-sodium preferred
- 1 cup Half-and-Half For creaminess
- 1 medium Shallot ((minced) Mild flavor, supports heart health
- 1/4 cup Molasses Unsulphured; adds deep flavor and iron
- 2 tbsp Butter Richness and mouthfeel
- 1 tsp Pumpkin Pie Spice Cinnamon, nutmeg blend
- 1 tsp Salt Adjust to taste
- 1/4 tsp Cayenne Pepper Optional heat
- 6 slices Bacon Cooked until crispy
- 1 cup Crumbled Blue Cheese Gorgonzola or Roquefort recommended
Instructions
- In a large stockpot over low heat, combine canned pumpkin, chicken stock, half-and-half, minced shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper. Stir until well incorporated.
- Bring the mixture to a gentle simmer, stirring occasionally, and cook for 10 minutes to meld flavors. Keep heat low to prevent curdling.
- Meanwhile, in a large skillet over medium-high heat, cook bacon slices until crispy, about 4-5 minutes per side. Remove, drain on paper towels, let cool, and crumble.
- Taste the soup and adjust seasoning with additional salt or cayenne if needed. Add a splash of chicken stock if too thick.
- Ladle soup into bowls. Garnish each serving with crumbled bacon (about 1 slice per bowl) and 1-2 tablespoons of crumbled blue cheese. Serve hot.
Notes
- For a spicier version, increase cayenne to 1/2 teaspoon or add a dash of hot sauce.
- For a vegetarian version, use vegetable broth instead of chicken stock and swap bacon for smoked paprika or toasted pumpkin seeds.
- For extra smoothness, blend soup with an immersion blender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat.
- Pair with Chardonnay, Pinot Noir, pumpkin ale, or spiced apple cider for a
- Serve as a starter with crusty bread or as a main course with a grilled cheese sandwich.