At the Table d'Hôtes

Mas Conil's recipes

pumpkin soup

Velvety Pumpkin Soup With Blue Cheese and Bacon

    Ingredients for 4 people
  • 800g pumpkin
  • 1 quart chicken stock
  • 1 shallot, minced
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese

  • Stir together the pumpkin, chicken stock, shallot, molasses, butter, salt, and cayenne pepper in a large stockpot over low heat.
  • Simmer 10 minutes
  • meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy;
  • remove to paper towel to drain, then cool and crumble.
  • Laddle soup into bowls. Top with bacon and blue cheese.