Pumpkin Soup with Gorgenzola, suggested by Sarah (via Stacy)

2 (15 ounce) cans pumpkin 1 quart chicken stock 1 cup half-and-half 1 shallot, minced 1/4 cup molasses 2 tablespoons butter

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, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
2.	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.
3.	Ladle soup into bowls. Top with bacon and blue cheese.