velvety pumpkin soup with blue cheese and bacon

Ingredients

• Servings: 6
• 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 spice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 6 slices bacon
• 1 cup crumbled blue cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, 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.