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!
800g cooked pumpkin
1 litre chicken stock
125ml double cream
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
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Method Prep:10min › Cook:15min › Ready in:25min
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.
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.
Ladle soup into bowls. Top with bacon and blue cheese.
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.