Pumpkin Soup with Bacon and Blue Cheese

 

 

Pumpkin Soup with Bacon and Blue Cheese

Ingredients

2 15 ounce cans pumpkin

1 quart chicken stock

1 cup half-and-half

1 shallot, minced

1/4 cup molasses

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, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.

2. While soup is cooking, cook bacon until crispy and crumble into pieces.

3. Ladle soup into bowls. Top with bacon and blue cheese. Sigh with happiness.