Ingredients

8 bacon slices, chopped (or 1/2 cup pre-cooked bacon pieces)
3 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 cups chicken stock
1 32-ounce can solid-pack pumpkin
1 tablespoon sugar
2 tablespoons chopped fresh thyme, or 1 tablespoon dried thyme
1 cup half & half cream
1/8 teaspoon ground nutmeg
2 teaspoons curry powder (optional)
1 cup grated sharp cheddar cheese
1 cup freshly grated Parmesan cheese

Directions

Saute bacon in heavy stock pot. Drain and crumble bacon, reserve. Add oil to pot, add onion, carrots and celery. Saute until vegetables begin to soften, about 15 minutes. Stir in 8 cups stock, pumpkin, bacon, sugar and thyme. Bring to a boil. Reduce heat, simmer until vegetables are tender, about 20 minutes. Puree soup in batches in blender. Return to pot. Mix in cream, nutmeg and curry powder. Stir in additional stock if soup is too thick. Season with salt and pepper. Spoon a little cheese on top of each bowl while serving.