2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half and half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ 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 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.