Velvety Pumpkin Soup With Blue Cheese and Bacon Recipe

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.