Pumpkin Soup with Bacon and Blue Cheese
- 2 15 ounce cans pumpkin
- 1 quart chicken stock
- 1 cup half-and-half
- 1 shallot, minced
- 1/4 cup molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 slices bacon
- 1 cup crumbled blue cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Pumpkin (2 15 ounce cans)
- Shallot (1)
- Meat
- Bacon (6 slices)
- Canned Goods
Chicken stock (1 quart)
- Cooking & Baking
- Cayenne pepper (1/4 teaspoon)
- Molasses (1/4 cup)
- Pumpkin pie spice (1 teaspoon)
- Salt (1 teaspoon)
- Dairy
- Blue cheese (1 cup)
- Half-and-half (1 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published October 19, 2009 (3 years ago).
11 people saved this recipe.
