Pumpkin Soup

4 slices bacon, cooked and chopped

Saute in oil:
1 medium/small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped

Stir in, bring to boil, and simmer until veges are tender:
bacon
4 c chicken stock
1 16 oz can pumpkin, solid pack
1/2 T fresh or 1/2 t dried thyme
1 t sugar

Puree soup in blender (or use a blender wand) and tehn return to pot.

Add:
1/2 c half and half
1/16 t nutmeg
1/2 c sharp cheddar cheese, grated
1/2 c fresh parmesan cheese, grated
1 t curry powder (optional)

Stir until cheese is melted.
(You can add more stock to reach desired consistency.)

Yields:
6 1/2 Cups