From the Kitchen of:  Bonnie

Source:  Reader's Digest

 

1	tbsp.	olive oil
7	oz.	onions, sliced
3	lbs.	pumpkin, peeled, deseeded, and cut into chunks
4 1/2	oz.	extra-trimmed smoked back bacon, diced
1	tbsp.	ground cumin
1	pint	vegetable stock
		salt and black pepper to taste
		sprigs of fresh coriander for garnish

Heat the oil in a saucepan and add the onions.  Stir to coat them with oil, then cover and cook them over a low heat for 5 - 10 minutes until they start to stoften, stirring occasionally.
Add the pumpkin, bacon, and cumin to the pan.  Stir, then cover and simmer for 10 minutes, stirring occasionally.
Add the stock, raise the heat and simmer, uncovered, for 20 minutes, or until the pumpkin is tender.
Puree the soup with a hand-held mixer or in a food processor.
Season to taste, garnish with coriander and black pepper, and serve, accompanied by a crusty bread roll, if you like.