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Recipe from A. Travino of Louisiana
6 slices of Bacon
1 tbls. Butter
1 Med. Onion
1 Clove of Garlic
1 tbls. Flour
1 tbls. Salt
1 can of Pumpkin Puree
1 tbls. Black or White Pepper
1 tbls. Cinnamon
1 C. of Heavy Cream
2 C. Chicken Broth
Yogurt
Parmesan
Parsley
In hot pot cook bacon strips until crisp then remove, leave drippings, set aside bacon. Add butter, onions, and garlic to drippings. Saute until onions are slightly clear. Add flour to make a roux. Cook to rid flour of raw taste. Add broth, pumpkin, and heavy cream and stir until nice and smooth. Then add all spices listed. Serve immediately, in a bowl, stir in 1 dollop of yogurt. Top with parsley, parmesan, and crumbled bacon. Serve with hot french bread.
