Hearty pumpkin soup with bacon

Weeks ago the craving for pumpkin soup with bacon entered my head, and I finally couldn't yearn for it anymore. Here is worked-all-day, nothing-measured pumpkin soup with bacon.

Sort of looks like baby food, but it was delicious served with buttery toast

Ingredients (nothing was measured. I guarantee no accuracy!)

1 medium onion - finely diced (I used sweet onion)

3 strips bacon - chopped

1-1.5 ish cups pumpkin puree

1 medium sweet potato, cooked, peeled, and mashed (the microwave is easiest)

1.5 ish tablespoons honey

chicken stock (until the puree is thinned, but not runny)

sea salt

freshly cracked pepper

thyme

cinnamon

ginger

(all herbs/spices dried)

Parmesan cheese (for topping)

- Cook the bacon until it is crispy, remove the bacon pieces, but leave the drippings

- Sauté onion in the drippings until it is translucent and the edges brown

- Add mashed pumpkin and sweet potato and a little salt; cook until everything browns

- Add some stock and dried or fresh herbs, honey, and more salt

- Simmer and taste until you can't wait to eat it

- Stir in bacon, serve, and top with reserved bacon crumbles and Parmesan cheese

I used this pumpkin blossom honey. It probably won't make any significant difference over clover honey, but I like to use it with my pumpkin dishes anyway to cram as much pumpkiny-goodness as possible into every dish.