Thursday, September 27, 2012

Velvety Pumpkin Bisque with Bacon and Blue Cheese


I like food.
I like this food better than most of the other foods.
It boasts a delicious blend of fall flavors: Sweet, spicy, and a little smoky.
Yesteray I brought a huge pot of it to work, and everyone wanted the recipe. Here you go, everyone!


1 30 oz can pumpkin
32 oz chicken stock
1 cup half-and-half
1 shallot, minced
1/4 cup molasses
2 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1-1/2 teaspoon salt
1/4 teaspoon cayenne pepper
6 slices bacon
crumbled blue cheese

1. Melt the butter in a large soup pot over medium heat. Saute the shallots until they begin to turn golden-brown at the edges.

2. Add the chicken stock, pumpkin, half and half, molasses, cinnamon, ginger, nutmeg, salt, and cayenne pepper to the pot. Stir it up and let it simmer for 10 minutes. I told you this recipe was easy!

3. Meanwhile, fry up that bacon. Once it's crisp, drain the grease and crumble it into the soup.

4. Serve topped with blue cheese crumbles. Voilà!

2 comments:

  1. Aside from the article and preposition in your title, I have a strong favorable reaction to each of the words. Sounds delightful! Printing this out now to make sometime this season.

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    Replies
    1. This makes me happy. I was trying to explain to a new volunteer that you can ignore "a," "an," or "the" when shelving books by title. I said, "Just ignore the articles!" He said, "Miss Jen, they don't teach parts of speech at school anymore." Please tell me he lied!

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