3 strips bacon
1 c. chopped onion
2 cloves garlic, minced
2 c. cooked, mashed pumpkin
2 Tbsp. flour
1 can (12 oz.) evaporated milk, divided
3 c. chicken broth
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
sour cream (optional)

Cook bacon until crisp; crumble and set aside. In a saucepan, sauté onion and garlic in 1 tablespoon bacon drippings until tender. In blender or food processor, puree pumpkin, flour, 1/3 cup milk and onion mixture; add to pan. Add broth, spices, and remaining milk. Bring to boil over medium heat. Boil for 2 minutes. Top servings with dollop of sour cream and sprinkle with bacon. Serve with rolls, fruit, and cheese. Serves 6-8.