Recipes Velvety Pumpkin Soup With Blue Cheese and Bacon 4.5 (109) 87 Reviews 8 Photos This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum! Submitted by lisa-g-renshawsbcglobalnet Updated on August 8, 2022 Save Rate Print Share Trending Videos Close this video player 8 8 8 8 8 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 396 Calories 28g Fat 27g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 23% Vitamin C 7mg 8% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved