Pumpkin and Sweet Potato Bisque

• 4 slices bacon
• 1 medium Vidalia onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons finely grated peeled fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Kosher salt and freshly ground black pepper to taste
• 6 cups chicken broth
• One 15-ounce can pumpkin puree
• 3 large sweet potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 teaspoon cayenne pepper
• Chopped fresh chives, for garnish

1. Cook the bacon in a large, heavy pot over medium heat until the bacon is crisp and the fat is rendered, about 5 minutes.
2. Remove the bacon with a slotted spoon to a paper-towel-lined plate, and reserve the bacon fat.
3. Crumble the bacon when cool.
4. Saute the onion, garlic, ginger, cinnamon, and allspice in the bacon fat until tender, about 5 minutes.
5. Season the veggies with a bit of salt and pepper.
6. Stir in the chicken broth and canned pumpkin, then add the sweet potatoes.
7. Reduce the heat, and simmer for 15 minutes, or until the sweet potatoes are tender.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream, and season with the cayenne pepper.
10. Serve with a garnish of bacon crumbles and chopped chives.

bacon, vidalia onion, garlic, fresh ginger, ground cinnamon, ground allspice, kosher salt, chicken broth, pumpkin puree, sweet potatoes, heavy cream, cayenne pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/pumpkin-and-sweet-potato-bisque-384088 (may not work)