Ingredients

2 ounces olive oil
1 pound bacon, diced
2 medium onions, diced
5 pounds apples, peeled, cored and rough chopped
2 29-ounce cans pumpkin puree
2 cups apple juice
1 cup dry sherry (or chicken stock)
1 quart chicken stock
4 bay leaves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon nutmeg
2 tablespoons salt
1 tablespoon ground white pepper
2 cups cream
Cinnamon-flavored croutons (optional)

Directions

Heat olive oil in 10-quart soup pot with a thick bottom. Add bacon, render fat (let the fat melt from the bacon); then add onions and apples. Saute until tender. Add pumpkin, apple juice and sherry, saute 3-5 minutes.

Add chicken stock and all seasonings. Simmer 2 hours on low heat. Remove from heat, puree or blend soup and strain. Add the cream, adjust the seasonings and consistency, garnish with cinnamon-flavored croutons. Makes 1 1/2 gallons.