sondray

Pumpkin Soup

1 large onion, chopped
1/2 pound of bacon, chopped
One 15-ounce can of pumpkin puree
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, chopped
salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped

Saute lightly onion and bacon in large pot. Add pumpkin, water, apple
cider, brown sugar, chicken bouillon, apple, salt, white pepper, and
crystallized ginger to the pot. Cover and simmer for 1 hour. Stir
frequently. Blend to thicken in blender-size batches. Serve with a
dallop of sour cream.