Pumpkin, Bacon and Blue Cheese Soup

• 4 slices bacon fried crisp and crumbled, reserve 1 TBSP bacon drippings
• 2 each shallots finely diced
• 4 cups water
• 2 tablespoons chicken bouillon, powdered
• 1 cup light cream (half&half)
• 1/4 cup molasses
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 cup gorgonzola cheese or other blue cheese

1. Saute minced shallot in bacon drippings until soft.
2. Add water, chicken stock, pumpkin, molasses, half and half, spices.
3. Bring to a boil and reduce heat to simmer.
4. Cook for 10 minutes.
5. Whisk in half the blue cheese until creamy.
6. Serve soup garnished with crumbled bacon and remaining blue cheese.

bacon fried crisp, shallots, water, chicken bouillon, light cream, molasses, pumpkin pie spice, kosher salt, cayenne pepper, gorgonzola cheese

Taken from recipeland.com/recipe/v/pumpkin-bacon-blue-cheese-soup-54580 (may not work)