While at first thought, pumpkin and smoked bacon may not seem to go together, when made into soup the two ingredients are a flavorful combination. The smoky flavor of the bacon complements the creamy taste of the pumpkin creating a soup that can be served as a first course or can stand alone as a meal by itself.
Fry the bacon in the bottom of a large saucepan until it is crisp. Allow the bacon to drain on paper towels.
Add the onion, garlic and green pepper to the saucepan and cook until the pepper is soft and the onions begin to brown.
Add the cooked pumpkin to the pan and cook over medium low heat for 15 to 20 minutes. Transfer the pumpkin mixture to a blender or food processor and blend until smooth.
Pour the pumpkin back into the saucepan and add the heavy cream. Cook over low heat for an additional 15 minutes, stirring often.
Crumble the fried bacon.
Pour the pumpkin soup into serving bowls. Garnish with the crumbled bacon and serve.