Creamy Pumpkin Soup

3 sl Bacon; diced
1 lg Onion; chopped
1 lg Carrot; shredded
1 cn (13 3/4 oz) chicken broth
2 c Half and half
1 cn (16 oz) solid pack pumpkin
1/2 ts Salt
1/4 ts Ground white pepper
1/4 c Sour cream

Cook bacon in large saucepan over Medium heat until crisp. Remove with slotted spoon, set aside. Add onion and carrot to drippings; cook 4 minutes, stirring occasionally. Add broth; simmer, uncovered, 10 minutes. Transfer to food processor (or in batches in blender); process until smooth. Return to saucepan; stir in half and half, pumpkin, salt and pepper. Bring to a simmer, do not boil. Trnasfer to six soup bowls; top with sour cream and reserved bacon. Makes 6 servings. Note to vary this recipe, omit bacon. Cook onion and carrot in 2 Tbsp. butter. Garnish servings with fresly grated nutmeg. Serve warm or chilled.

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