Cook 2oz pancetta and 3 chopped shallots until pancetta renders its fat and the shallots are soft. Add 1 can puréed pumpkin and 3 cups of water (or fresh pumpkin!). Let cook together for a few minutes, then blend. Add 1/2 cup blue cheese, 3T butter and 1/2 cup of heavy cream, stir to combine. Serve topped with croutons, snipped chives, blue cheese crumbles and a drizzle of maple syrup.
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