Pumpkin Soup with Blue Cheese and Bacon

2 cans pumpkin
1 qt chicken stock
1 c half and half
1 shallot, minced
1/4 c molasses
2 tbsp butter
1 tsp pumpkin pie spice
1 tsp salt
1/4 tsp cayenne pepper
6 slices bacon
1 c blue cheese

Stir together pumpkin, chicken stock, half and half, shallot, molasses, butter, pie spice, salt and cayenne pepper in a large stock pot on low heat.
Simmer for 10 minutes.
Cook bacon and crumble.
Ladel soup into bowls, top with bacon and blue cheese.