Pumpkin Soup

1 lb. bacon cooked and cut into small pieces
1 large onion chopped
3 large stalks celery chopped
3-5 carrots chopped
64 oz. chicken stalk
2 large cans pumpkin pie filling
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. sugar
1/2 tsp. nutmeg
l/2 tsp. curry powder
2 bay leaves
1 pt. half and half
Shredded parmesan cheese (optional)
1tbl. Olive oil

Directions:
Saute chopped vegetables until tender in olive oil. Put cooked bacon, vegetables,
chicken stalk, spices and pumpkin in soup pot. Bring to a boil, then reduce heat to
low and simmer for t hour. Stir occasionally. Remove bay leaf. Just before
serving stir in half and half. Garnish with parmesan cheese.