pages

Translate

Wednesday, January 6, 2016

velvety pumpkin soup with blue cheese and bacon

Ingredients

  • Servings: 6
  • 2 (15 ounce) cans pumpkin
  • 1 quart chicken stock
  • 1 cup half-and-half
  • 1 shallot, minced
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 teaspoon spice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
  • meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
  • ladle soup into bowls. top with bacon and blue cheese.

No comments:

Post a Comment