Pumpkin and Blue Cheese Soup

Last week Kate Nash was in Boston and I had some friends over for dinner before the show. Feeling inspired by one of her songs, I decided to make pumpkin soup. A friend of mine told me about a pumpkin and blue cheese soup which he had recently on vacation in the Dominican Republic. He said that it was the best soup he ever had, so naturally I had to try it! The lyrics to her song don't actually have anything to do with pumpkin soup. But as I was making this tangy blue cheese version, I realized that the cheese and pumpkin in my soup have a similar relationship to Kate and the boy in her song. The odd combination resulted in a surprisingly nice change from the standard squash and pumpkin soups that dominate the season.
Bacon first, then take it out. Use the bacon fat for the onions and carrots. Pumpkin simmering Pureeing the soup from a few steps back so I don't get it on my shirt! This is a very blue and orange post. Bit more cheese and some of the bacon floated on top.
Oh yea, and Kate Nash Rocked! She sounded great and played all the songs we wanted to hear. Check out the song I am referencing in this post, Pumpkin Soup.

Pumpkin and Blue Cheese Soup

  • 3 Strips Bacon
  • 1 Large Onion
  • 2 Carrots
  • 2 Cloves Garlic
  • 2 Pounds Raw pumpkin flesh (chopped)
  • Chicken or veggie stock
  • Nutmeg
  • Cinnamon
  • 8 Ounces Blue Cheese

Instructions

  1. Chop and cook 3 strips of bacon until crispy. Remove from pot, but keep the rendered fat. (you can remove some if it looks like too much). In the bacon fat, saute a diced large carrot and onion. When they start to get some brown color, add a few cloves of chopped garlic. Next fill the pot with chopped up pumpkin. Add in stock just to cover the pumpkin and simmer until the pumpkin is tender and a fork goes through easily. Puree with an immersion blender. Add a tiny bit of nutmeg and cinnamon. Very small amount! Lastly, stir in about 8 oz of a nice pungent blue cheese. Serve and top with the bacon.