Pumpkin Soup with Bacon and Blue Cheese
Ingredients
- 6 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup blue cheese, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook bacon until crisp. Remove and set aside, reserving 2 tablespoons of bacon fat.
- In the same pot, sauté onion and garlic in bacon fat until softened.
- Add pumpkin puree and chicken broth. Bring to a simmer and cook for 15 minutes.
- Stir in heavy cream, salt, and pepper.
- Serve hot, topped with crumbled bacon and blue cheese.
