6 slices crisp-cooked bacon, crumbled
1/4 cup bacon drippings/melted butter
6 T. all-purpose flour
6 cups hot low-fat chicken broth
1 29-ounce can of pumpkin
1/2 cup dry white wine
1 tsp. dried thyme, crumbled
1/2 tsp. nutmeg
salt and freshly ground black pepper to taste
toasted pumpkin seeds for garnish (optional)

Cook bacon, dice and set aside. Measure 1/4 cup of drippings, or use available drippings plus enough melted butter to equal 1/4 cup. Place drippings or drippings-butter combination in a large saucepan and add the flour. Cook roux for about 10 minutes, stirring frequently. Add hot broth to roux and whisk together. Add pumpkin, wine and seasonings and bring mixture to a slow simmer. Reduce heat slightly and continue cooking for 30 to 45 minutes, stirring occasionally. Add the bacon, and continue cooking for 15 minutes. Readjust seasoning with additional salt and pepper, if needed. Serve garnished with pumpkin seeds if desired. Makes a nice accompaniment for grilled Swiss cheese sandwiches (use pumpernickel bread).

Yield: 6 Servings
Calories: 200
Fat: 11.5
Fiber: 6g