Harvest Pumpkin Soup with Cheddar

I made this soup and served it in bread bowls covered in cheddar.  It was really easy and very delicious. 

2 t canola oil
1 cup frozen chopped onions
3 cans chicken broth
1 29 oz can solid-pack pumpkin (not pie filling)
1 2.5 oz. package cooked bacon (about 1/2 cup)
1 T sugar
1/2 t dried thyme
1 cup cream or half/half
1/4 t nutmeg
1 t curry powder (optional)
1 cup granted cheddar cheese

1.  Add oil to pot and turn heat to high.
2.  Add onion and saute, stirring, until it begins to soften and turn golden, about 10 minutes
3.  Stir in broth, pumpkin, bacon, sugar and thyme.  Bring to a gentle boil and reduce heat to medium-high and simmer about 5 minutes.
4.  Remove the soup from the heat and add cream, nutmeg and curry powder (if using)
5.  Puree soup in two or three batches in a blender, leaving the middle of the lid open to avoid pressure build-up of steam.  Start on low speed to prevent splashing. 
6.  Season with salt and pepper.  When serving, spoon a little of the cheese on top of each bowl.

Found in Deseret News by Valerie Phillips