Pumpkin and Bacon Soup

[ButterSticks]

3 cups fresh pumpkin, chopped in bite size pieces
4 slices bacon, diced
2 cups chicken stock
1 garlic clove, finely chopped
1 cup heavy cream
1 tablespoon parsley, finely chopped
Salt and white pepper to taste

In a medium sauce pan, cook the pumpkin in the stock until the pumpkin is tender. While the pumpkin is cooking, in a small saute pan, cook the bacon with the garlicuntil the bacon is crisp. Once the pumpkin is soft,
mash gently and add the heavy cream. Simmer for about 5
minutes and then add the bacon, garlic and parsley and simmer for an additional 5 minutes. Season to taste with salt and white pepper. Serve with a sprinkle of parmesan cheese.