Velvety Pumpkin Soup With Blue Cheese and Bacon


For 4 people:
2(15 ounce) cans pumkin
1 quart chicken stock
1 cup half-and-
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


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 towel to drain, then cool and crumble.
Laddle soup into bowls. Top with bacon and blue cheese. Velvety Pumpkin Soup With Blue Cheese and Bacon

Other recipes:

Asparagus au gratin
Asparagus Ricotta
Strawberries in Cévennes way
Pumpkin soup
Coffee jam
Tea jam
Lemon jam
Orange jam
Black truffle ice cream