Creamy Pumpkin Soup

1 medium onion, chopped
1 stalk celery, chopped fine
2 Tbsp butter
4 strips bacon
4 c. chicken broth (Or vegetable)
1 can pinto beans, rinsed and drained
2 medium sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 c. heavy cream
1/2 tsp ground nutmeg
1/4 tsp. paprika
1/2 tsp salt
1/4 tsp pepper

Sour cream
Chopped fresh parsley

Fry bacon until crisp, crumble, and set aside, reserving 2 Tbsp of the bacon grease. In a large saucepan, saute onion and celery in bacon drippings and butter until both are tender. Add the broth, beans, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, paprika, salt and pepper; heat through.
Spoon soup into bowls; top each with a dollop of sour cream, a sprinkle of parsley and crumbled bacon.

Vegetarian version: Omit bacon (duh!) use butter to saute. Replace salt with 1 tsp. J&D's Bacon Salt

Variation: Reduce broth to 1 cup and cream to 1/2 cup. Toss with hot cooked pasta or cheese ravioli and top with crumbled bacon