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Pumpkin Soup with Bacon and Gorgonzola

20 Nov

Here is a quick and easy recipe for a savory pumpkin soup that can be made with either canned pumpkin puree or your own home roasted pumpkins.  If you are making your own puree, be sure to use the small sweet pumpkins and not the large, woody, kind that everyone carves up over Halloween.  I will be using the premade puree this year because I simply don’t have the time!  Also, to save on time the day of the dinner, this soup can be made a few days ahead of time, then you just have to crisp the bacon right before serving (or you could cheat and warm and crumble the precooked bacon).  This uniquely flavored pumpkin soup is sure to bring a gourmet touch to any holiday gathering!

Pumpkin Soup with Bacon and Gorgonzola

  • 1/2 cup brandy
  • 1 – 15oz can pumpkin puree, not pumpkin pie filling
  • 1 cup unsweetened applesauce
  • 4 cups (32 oz) chicken or vegetable broth
  • 2 Tablespoons dark brown sugar
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 2 tsp thyme, fresh, chopped
  • 1/2 tsp nutmeg
  • 1/4 cup heavy cream
  • 2 ounces bacon, pre-cooked and crumbled
  • 4 ounces Gorgonzola cheese, crumbled

Directions:

In soup pot over medium heat, bring brandy to a boil and reduce by 2/3.  Add pumpkin puree, applesauce, chicken broth, salt, pepper, cloves, ginger, nutmeg, and thyme and brown sugar.  Whisk together until well combined.  Let simmer for 20-30 minutes so that the flavors can blend together.  Whisk in the heavy cream right before service.  Top each bowl with 1 tbsp of each the crumbled bacon and Gorgonzola cheese.  Enjoy!

Serves 8 (1 cup portions)

 
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