4 slices bacon 2 T. butter 1/2 lb. yellow onions, thinly sliced 1/2 T. flour 1 (10Y2-oz.) can chicken broth 1 (1-lb.) can pumpkin 1 (1-lb., 1-oz.) can cream-style corn
3 c. milk 1 c. half-and-half 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. ginger 1/4 tsp. cinnamon 1/4 tsp. nutmeg
Sauté bacon until golden; crumble; set aside. Melt butter in 6-quart Dutch oven; sauté onion, stirring occasionally, 10 minutes, or until tender. Remove from heat. Stir flour into onion; gradually stir in chicken broth; simmer, covered 10 minutes. Ladle mixture into electric blender. Blend, covered, at high speed 1 minute or until completely smooth. Return to Dutch oven; blend in pumpkin with wire whisk until smooth. Add corn, milk, cream and seasonings; beat with wire whisk to blend. Heat soup slowly over medium heat just to boiling; reduce heat and simmer, covered 15 minutes, stirring occasionally. Garnish with bacon pieces. Makes 2 1/2 quarts.