Let me start by saying my family gets annoyed with my soup attempts.  They do not believe that a soup course is necessary with big family meals.  This year, though, we were eating Thanksgiving dinner later – around 3:30 pm – due to work schedules.  I served the soup at 1 pm as a way to tide over those who were hungry.  Many of those gathered did not like the bleu cheese.  I used turkey bacon and that was a big hit.

Pumpkin Soup with Bleu Cheese and Bacon

2 – 29 ounce cans pumpkin

7 cups stock – I used two cups vegetable and five cups turkey stock

2 cups half and half – I used fat free

1 onion, sliced thinly

½ cup molasses – I used a full flavor molasses

¼ cup butter – I used margarine

2 teaspoons pumpkin pie spice

2 teaspoons salt – I left this out and allowed each attendee to salt to taste

½ teaspoon cayenne pepper

Bacon

Bleu Cheese to crumble

1.    Stir together the pumpkin, stock, half and half, onion, molasses, butter, pumpkin pie spice, salt and cayenne pepper in large stock pot over low heat; simmer at least 10 minutes.

2.    Meanwhile, place bacon in 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 bleu cheese.