8 bacon slices, chopped
45 ml olive oil 3 tbsp
2 large onions, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 L chicken broth 8 cup
500 ml pureed pumpkin 2 cup
25 ml fresh thyme, chopped 2 tbsp
250 ml half ‘n’ half cream 1 cup
.5 ml ground nutmeg 1/8 tsp
salt & pepper to taste
250 ml extra-sharp cheddar cheese, grated 1 cup
250 ml parmesan cheese, grated 1 cup
Saute bacon in heavy large Dutch oven over medium heat until brown, about 8 minutes. Pour off drippings. Add oil to same Dutch oven and heat over medium heat. Add onions, carrots and celery ;sauté until vegetables begin to soften, about 15 minutes. Stir in 8 cups (2 L) stock, pumpkin and thyme. Increase heat and bring to boil. Reduce heat; simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to dutch oven. Mix in cream and nutmeg. Stir in additional stock if soup is too thick. Season with salt and pepper.
Combine cheeses. Ladle soup into bowls. Top each serving with 1/4 cup (50 ml) cheese mixture and serve.
Serves 6