30-32 oz. pureed pumpkin (canned or fresh baked)
4 C. (1 Qt.) chicken stock
1 C. Half and Half
2 T. minced onion
¼ C. molasses
1 tsp. pumpkin pie spice
1 tsp. salt
¼ tsp. cayenne pepper
6 slices bacon
1 C. crumbled feta cheese (blue cheese and goat cheese are also good)
In a large stock pot, stir together the pumpkin, chicken stock, half and half, onions, molasses, spices, salt, and cayenne pepper over low heat. Simmer for 10 minutes.
While the soup is cooking, cook bacon until crispy and crumble into pieces.
Ladle the soup into bowls. Top with bacon and cheese.