INGREDIENTS:

3 cups low-sodium chicken broth
1/2 tsp. salt

2 cups pumpkin puree
1/2 cup chopped onion
1/2 tsp. chopped fresh thyme
1 clove garlic, minced
1/8 tsp. ground nutmeg
1/2 cup heavy whipping cream

Optional topping
4-5 pieces cooked bacon, chopped
1/4 Baked pumpkin cup into small chunks
Freshly grated Parmesan
Sour cream

DIRECTIONS:

In a large pot, combine all ingredients  and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.

Using a food processor or blender, puree soup in small batches (1 cup at a time). Or, use an immersion blender to blend right in the pot. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.

Pour into serving bowls. If desired, top with chopped cooked bacon, Roasted Pumpkin Pieces, Parmesan and/or sour cream.

Enjoy!

Slightly tweaked, original Recipe from :www.thecomfortofcooking.com