Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Delish! This is one soup that we love when the temps go down- 90 degrees here today though....it is October by the way! This soup is easy to throw together, everyone loves it, and I sub in a butternut squash cooked, peeled, cubed, and processed in the food processor until smooth.  It depends what I have on hand.   The bacon and blue cheese really give it some added flavor.  Enjoy!

 

 

Ingredients

• 2 15-oz. cans of pumpkin
• 1 qt. chicken stock
• 1 C. half-and-half or  milk- soup will be a litter thinner and less creamy
• 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.