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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