How to Make Creamy Pumpkin Soup with Bacon and Blue Cheese - Simple, Delicious, Elegant and FABULOUS

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with lower cost.

Start with 22 ounces of pumpkin puree from a 28-ounce can.

Add 2/3 cup of chicken broth to the pumpkin puree.

Whisk together the pumpkin and chicken broth.

Add 2 teaspoons of kosher salt and 1-2 teaspoons of freshly grated nutmeg.

Add 3 stalks of fresh thyme and 1-2 teaspoons of onion powder.

Bring the mixture to a simmer and let it cook on low for about 20 minutes.

After 20 minutes, add 1/8 teaspoon of cayenne pepper and 1/4 cup of sorghum syrup.

Stir in 1 cup of half and half and bring the heat down low to warm it through.

Ladle the soup into bowls, garnishing with crumbled blue cheese, fresh sage, and crispy bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens