Velvety Pumpkin Soup With Blue Cheese and Bacon

SUBMITTED BY: lis36d PHOTO BY: SunnyByrd INGREDIENTS 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 DIRECTIONS 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.