Velvety Pumpkin Soup With Blue Cheese and Bacon
Ingredients
- 2 15-oz. cans pumpkin
- 1 qt. chicken stock
- 1 C. half-and-half
- 1 shallot, minced
- 1/4 C. molasses
- 2 Tbs. butter
- 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 6 slices bacon
- 1 C. crumbled blue cheese
Directions
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.
