Pumpkin Soup with Blue Cheese and Bacon

We had this soup for our Solstice feast and wowza. I will never eat another pumpkin soup ever again. I don't normally go for the squash soups but the blue cheese and bacon MADE this dish. Kids will even love this one!

• 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
  

1. 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.
   
   
2. 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.
   
   
3. Ladle soup into bowls. Top with bacon and blue cheese.

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