Spiced Pumpkin Soup

1. In a large saucepan over medium-low heat, add butter and let it melt completely. You want it to darken into a golden color. 2. Dice the 1/4 medium, mince the 2 cloves of roasted garlic, and mince 1/2 tsp. fresh ginger. 3. In a small container, mix together all of your spices so you have them together. 1/2 tsp. Salt, 1/2 tsp. Pepper, 1/2 tsp. Freshly Minced Ginger, 1/4 tsp. Cinnamon, 1/4 tsp. Coriander, 1/8 tsp. Nutmeg, and 1 Bay Leaf. 4. Once the butter has turned a dark golden color, add onion, garlic, and ginger to the pan and stir well. Let this saute for about 2-3 minutes or until onions start to go translucent. 5. Measure out 1 cup of pumpkin puree and set aside. 6. Once onions are translucent, add spices to the pan and let cook for 1-2 minutes. 7. Add pumpkin puree to pan and stir into the onions and spices well. 8. Once the pumpkin is mixed well, add 1 1/2 cup chicken broth to the pan. Stir until everything is combined. 9. Bring to a boil and then turn to low, let this simmer for 20 minutes. 10. Once simmered, use an immersion blender to blend together all of the ingredients. You want a smooth puree here so make sure you take your time. Cook for an additional 20 minutes. 11. In the mean time, cook 4 slices of bacon over medium heat. Use a grease catcher to keep the mess off of your stove-top. 12. Once the soup is ready, pour in 1/2 cup heavy cream and the grease from the cooked bacon (this should be around 3 tbsp.) mix well. 13. Crumble the bacon over the top of the soup. Optional: Serve with chopper parsley and 2 tbsp. sour cream.