Starting with the pumpkin already roasted off.
Ingredients:
2 TBSP Olive Oil blend or Butter
2 Yellow Onions
2 Ribs of Celery
3 Cups Heavy Whipping Cream
6 Cups Chicken Stock or Water
7 Strips of Smoked Bacon
2 Garlic cloves
1 Clove
2 TBSP Cinnamon
1 TSP Nutmeg
1/2 Cup Brown Sugar
2 Cups Mascarpone Cheese
1. Rough chop onions, celery, and garlic. Add butter and or oil along with aromatics to a hot small 8 Quart sauce pan.
2. Sweat the aromatics until all of the flavor is released and the onions are turning brown. Almost a carmelized look. The sugar in the onions will begin to break down. They should be a nice brown color. Not black.
3. After aromatics are carmelized add pumpkin pulp along with chicken stock. Bring to a boil then turn down heat to a simmer. Simmer soup until all ingredients are soft with no extra bite to them. About 30-40 minutes.
4. While soup is simmering add clove, nutmeg, cinnamon, along with 2 cups of the heavy whipping cream, and brown sugar.
5. With the remaining whipping cream whip in a mixing bowl or in a beater. Whip cream until it forms peaks. Basically your making whipped cream. This is going to be the garnish for the soup.
6. Reserve whipped cream in cooler.
7. Take the bacon and cook off it off. You want it to be nice and crispy. Once the bacon is cool break it into small bite size pieces. Similar to bacon bits.
8. Soup should be done. Take the soup and strain the solids from the liquids. Make sure you remove the clove. Save both liquid and solids. Get out the blender and add the solids from the soup into the blender. Slowly add the liquid from the soup into the blender. You should have about 1 part solid to 3 parts liquid in the blender. Turn on the blender on pulse and slowy puree' the soup. You'll want a nice velvety consistency with the soup. Repeat the processs until you've used all the liquid. Sometimes you may have some liquid and solids left over. If the soup gets to thick just add more liquid even water will be ok. If you like a richer soup add more cream and some whole butter.
9. Season the soup with Salt and Pepper to taste. Maybe even a small pinch of Cayenne. Very small pinch! Adjust the soup with more cinnamon if needed. Once the soup is pureed "Fold In" the Marscapone Cheese. This is a technique where you gently fold the cheese into the soup with a rubber spatula. The idea is to create a white marbled look with in the soup. The back drop "yellow" from the pumpkin and the folded in melted cheese creates a really nice appearance. Not to mention flavor!
10. Serve the soup either in mugs or soup bowls. Garnish with the whipped cream from the cooler, and sprinkle the smoked bacon on top of the cream. You can even take some fresh chives cut very thinly and add as the garnish.
) and a pot of the soup...if there is enough for both, if not, you should make the soup and invite a friend 
over on "Friday" night.
