Velvety Pumpkin Soup With Blue Cheese And Bacon Food

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VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

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

Provided by lis36d

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 11

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie 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.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 26.5 g, Cholesterol 61.5 mg, Fat 28.4 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 14.1 g, Sodium 1781.1 mg, Sugar 13.1 g

PUMPKIN & BACON SOUP



Pumpkin & bacon soup image

The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Time 1h20m

Number Of Ingredients 9

1 tbsp vegetable oil
50g butter
1 onion, finely chopped
150g maple-cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
1l chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
maple syrup, for drizzling

Steps:

  • In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  • Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Nutrition Facts : Calories 557 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium

THAI PUMPKIN SOUP



Thai pumpkin soup image

Make the most of autumn's harvest with this warming, seasonal soup

Provided by James Martin

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 10

1.5kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  • Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium

CHEESY WILD RICE SOUP



Cheesy Wild Rice Soup image

We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice specified in the original recipe with a boxed rice mix to make it even faster. -Lisa Hofer, Hitchcock, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
4 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces Velveeta, cubed
1/2 pound bacon strips, cooked and crumbled
Optional: Minced chives and oyster crackers

Steps:

  • In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

Nutrition Facts : Calories 464 calories, Fat 29g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1492mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.

VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

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

Provided by @MakeItYours

Number Of Ingredients 11

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 pumpkin pie spice
1 teaspoon salt
1/4 teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie 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.

VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

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

Provided by @MakeItYours

Number Of Ingredients 11

2 15-oz. cans pumpkin
1 qt. chicken stock
1 C. half-and-half
1 shallot, minced
1/4 C. molasses
2 Tbs. butter
1 tsp. pumpkin pie spice
1 tsp. salt
1/4 tsp. cayenne pepper
6 slices bacon
1 C. crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie 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.

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