Creamy Pumpkin Soup
Warm, full of seasonal flavor, and satisfying: this creamy pumpkin soup is everything you want in a fall dish. You’ll be reminded of this wonderful time of year with every spoonful.
Fall is in full swing these days. The temperatures are steadily dropping (finally!), the leaves are full of vibrant colors, and I’ve zipped up my boys in sweatshirts on our brisk mornings together. I love it. This is my favorite time of year for sure. Along with this awesome weather comes warmer flavors–flavors that are cozy and familiar. And one of those cozy flavors is pumpkin. I’ve already done a pumpkin cookie recipe for you but today I’ve gone the savory route and bring you this delicious creamy pumpkin soup recipe.
There’s lots of flavor in this soup. It’s the kind that has you licking your lips to savor all the varying tastes it has to offer. From sweet to spicy, this soup is sure to satisfy.
I started off by sautéing about a half cup of a purple onion in some butter. And finished it off with some crumbled bacon and blue cheese on top. Yum. Seriously delicious. If you’re not a fan of blue cheese, feel free to use cheddar. I love how the slight sweetness of the soup is balanced with the saltiness of both the bacon and the blue cheese.
This would make a great dinner this weekend. Perfect along with a salad (that’s the plan tonight 😉 ), gather friends and loved ones together, pull up a chair around your dinner table, and enjoy a simple but delicious dinner together.
- 2 Tbsp butter
- 1/2 cup purple onion, chopped
- 1 (29 oz) can Pumpkin
- 1 (32 oz) box chicken stock
- 1 cup half 'n half
- 1/4 cup Golden Barrel Supreme Baking Molasses
- 1 tsp pumpkin pie spice
- 1 tsp salt (or to taste)
- 1/4 tsp cayenne pepper
- bacon
- blue cheese or cheddar
- In medium-sized frying pan, melt butter over medium heat and sauté onions until cooked through, several minutes.
- In a large pot or Dutch oven over low heat, stir together canned pumpkin, chicken stock, half 'n half, molasses, pumpkin pie spice, cayenne pepper, and salt. Let simmer on stove for 10-15 minutes, stirring occasionally.
- While soup is simmering, cook bacon over medium-high heat until crispy. Remove to paper towels to drain, then crumble into bite-sized pieces.
- Serve soup hot with blue cheese and bacon crumbles on top.
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