Velvety Pumpkin Soup With Blue Cheese and
2 (15 ounce) cans pumpkin 1 quart chicken stock
1 cup half-and-half
1 shallot, minced 1/4 cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice 1 teaspoon salt
1/4 teaspoon cayenne pepper 6 slices bacon
1 cup crumbled blue cheese
Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, 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 towels to drain, then cool and crumble.
Ladle soup into bowls. Top with bacon and blue cheese.