via Taste of Home
4 bacon strips
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 0z) pumpkin
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp pepper
1 C heavy whipping cream
1 C shredded Gouda cheese
2 Tbsp fresh parsley (optional)
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 Tbsp drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired.