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