Velvety Pumpkin Soup With Blue Cheese and Bacon

    Velvety Pumpkin Soup With Blue Cheese and Bacon


    101 people made this

    About this recipe: This quick and tasty pumpkin soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!

    Serves: 6 

    • 800g cooked pumpkin
    • 1 litre chicken stock
    • 125ml double cream
    • 125ml milk
    • 1 shallot, minced
    • 4 tablespoons treacle
    • 1 pinch cinnamon
    • 1 pinch ground ginger
    • 1 pinch nutmeg
    • 2 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 6 rashers streaky bacon
    • 140g crumbled blue cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Stir together the pumpkin, chicken stock, cream, milk, shallot, treacle, butter, spices, salt and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. Blend in a blender in batches, or with a stick blender directly in the pot, until smooth and creamy.
    2. Meanwhile, place bacon in a large frying pan over medium-high heat, and cook until crispy; remove to kitchen roll to drain, then cool and dice.
    3. Ladle soup into bowls. Top with bacon and blue cheese.

    Pumpkin puree...

    As a short cut, you can use tinned pumpkin puree for this recipe. You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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