Creamy Pumpkin Soup

My friend had a craving for pumpkin soup, so i decided to try on this recipe i have gotten from allrecipes.com today... i modified the ingredients by abit... and the end product tasted similar to mash potatoes... maybe i should increase the pumpkins and lessen the potato amount???.... and i forgot all about the bacon.... =.=

Ingredients:
1 medium onion, chopped
1 tablespoons unsalted butter
1 (14.5 ounce) pork rib broth (taste better with chicken broth)
1 cup sliced peeled potatoes (estimated)
500g pumpkin - steamed till tender (amount estimated)
3/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Garnish: (optional, if you want)
1/2 cup sour cream
1/2 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled

Method:
1. In a large saucepan, saute onion in butter until tender.
2. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes.
3. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth
4. Return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.
5. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

p.s store in air tight container if you can't finish the soup. Personally, i feel it taste better after being leftover in the fridge for a day or 2...

to heat: just scoop the amount you want onto the saucepan over medium fire for at least 5mins, stirring constantly to avoid bottom sticking to the pan. Serve with sour cream mixture and bacon strips... (optional)