Pumpkin Soup

Ingredients

3 Tablespoons Olive Oil

8 slices of bacon, chopped

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

8 Cups of Chicken broth

4 Cups of Pumpkin (I usually use fresh, but canned works as well)

2 Tablespoons fresh Thyme

Salt & pepper

Nutmeg

1 Cup Half & half

Directions

In large soup pot saute Bacon, Onion, Celery, & Carrots in Olive Oil until soft.

Add Broth, Pumpkin & Thyme. Bring to a boil. Reduce heat to simmer. Simmer at least 20 minutes.

Puree soup in batches in blender. Return to pot, add pinch of Nutmeg and Half & half. Serve.

Garnish with small sprig of thyme & nutmeg. You can also serve with Parmesan or cheddar cheese.

~Bon Appetite magazine.