Creamy Pumpkin Soup

Cook bacon in large saucepan over Medium heat until crisp. Remove with slotted spoon, set aside. Add onion and carrot to drippings; cook 4 minutes, stirring occasionally. Add broth; simmer, uncovered, 10 minutes. Transfer to food processor (or in batches in blender); process until smooth. Return to saucepan; stir in half and half, pumpkin, salt and pepper. Bring to a simmer, do not boil. Trnasfer to six soup bowls; top with sour cream and reserved bacon. Makes 6 servings. Note to vary this recipe, omit bacon. Cook onion and carrot in 2 Tbsp. butter. Garnish servings with fresly grated nutmeg. Serve warm or chilled. MC formatting by bobbi744@sojourn.com This was delicious.