Monday, October 6, 2008

Velvety Pumpkin Soup. Yes, Pumpkin and Bacon are Married at Last

Thinly slice 6 slices of bacon and cook in a large stock pot over medium high heat.

Remove and place on paper towels to remove grease. Set aside.

Return pot to burner and cook 1 diced shallot or small onion until soft.

Add to pot and stir until combined:
2 15 oz cans of pumpkin puree
1 qt chicken stock
1 C half and half
1/4 C molasses
2 T butter
1 t pumpkin pie spice
1 t salt
1/4 t cayenne pepper

Cook over low heat, covered and stirring often, until heated through, about 10 minutes.

Serve immediately, topped with the bacon and crumbles of blue cheese. (Which we didn't have on hand, but will next time! Cheddar worked well too.)


Elizabeth Byler Younts said...

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Kimberly said...

I might have just died and gone to heaven.

Anne Elizabeth said...


A Crafty Mom said...

What a great combination of ingredients - this sounds amazing!!!