Pumpkin Soup

This is from a Williams Sonoma cookbook. It’s one of my favorite soups.

8 bacon slices, crumbled
3 Tbs. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 cups (or more) chicken stock
2 16-oz. cans pumpkin
2 Tbs. chopped fresh thyme (I use 2 tsp. dried)

1 cup half & half
1/8 tsp. nutmeg

1. Saute bacon & crumble. Add onions, carrots & celery in bacon drippings & saute until soft. (fattening, but flavorful!)

2. Mix stock, pumpkin & thyme in a soup pot; add veggie mixture. Increase heat & bring to a boil. Reduce heat; simmer until vegetables are tender—about 20 mins.

3. Puree soup, in batches, in a blender or food processor. Return to pot; mix in half & half and nutmeg. Stir in additional stock if soup is too thick. Season with salt & pepper.

4. This can be made 1 day ahead: Cover, chill & bring to a simmer before serving.

5. Garnish with cheese.