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Serves: 12, 1 cup portions

INGREDIENTS:

• 2 pounds fresh pumpkin, peeled, seeded and cut into chunks
• 8 slices apple smoked Bacon
• 1 cup onions, peeled and chopped
• ½ cup celery, chopped
• ½ cup carrots, peeled and chopped
• 2 qt chicken broth
• 1 ea bay leaf
• 1 ea cinnamon stick
• 1 cup heavy cream
• salt and pepper to taste

PROCEDURE:

1. In a 2-gallon soup pot render bacon until crispy. Remove and reserve half of the bacon for a garnish.

2. Add the onion, celery and carrots to the bacon and fat and sauté for 5 minutes. Add in the pumpkin, stock, cinnamon and bay leaf. Simmer for 45 minutes until the pumpkin is soft. Remove the bay leaf and cinnamon stick.

3. Puree the soup in a blender in small batches by placing the blenders cover on top of the blender, then placing a dry towel over the cover, as a precaution. Always start your purees on the lowest speed and gradually increase the speed until the soup is very smooth. Place pureed soup in a clean pot, repeat the pureeing process until all of the soup has been pureed.

4. At the time of service simmer the soup and stir in the heavy cream. Season to taste. Top each serving with some finely chopped bacon and thinly sliced chives or chopped parsley to garnish.