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Submitted by: Sandy Westendorp from Grand Rapids, MI
Originally shared on the web 06/25/2020

1⁄2 lb. bacon, diced
2 c. onion, chopped
2 t. curry powder
2 T. all-purpose flour
1-lb. pie pumpkin, peeled, seeded and chopped
2 potatoes, peeled and cubed
4 c. chicken broth
1 c. half-and-half
salt and pepper to taste
Garnish: toasted pumpkin seeds, sliced green onions

Brown bacon in a stockpot over medium heat for 5 minutes; add onion. Sauté for 10 minutes; add curry powder and flour, stirring until smooth and creamy, about 5 minutes. Add pumpkin, potatoes and broth; simmer until pumpkin and potatoes are tender, about 15 minutes. Pour in half-and-half; season with salt and pepper. Simmer for 5 minutes; do not boil. Spoon into soup bowls; garnish with pumpkin seeds and green onions. Serves 6.