Velvety Pumpkin Soup With Blue Cheese and Bacon

    25 min

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

    101 people made this

    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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    Average global rating:

    Reviews in English (86)


    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!  -  15 Oct 2008  (Review from Allrecipes US | Canada)


    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!  -  16 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  06 Dec 2007  (Review from Allrecipes US | Canada)