Chop and cook 3 strips of bacon until crispy. Remove from pot, but keep the rendered fat. (you can remove some if it looks like too much). In the bacon fat, saute a diced large carrot and onion. When they start to get some brown color, add a few cloves of chopped garlic. Next fill the pot with chopped up pumpkin. Add in stock just to cover the pumpkin and simmer until the pumpkin is tender and a fork goes through easily. Puree with an immersion blender. Add a tiny bit of nutmeg and cinnamon. Very small amount! Lastly, stir in about 8 oz of a nice pungent blue cheese. Serve and top with the bacon.