Pumpkin soup recipe

Ingredients:
3 Rashers of finely chopped bacon ( fat removed)
1 teaspoon of butter
1 medium onion
3 cups of diced peeled pumpkin
1 clove of garlic ( crushed)1 teaspoon of tomato paste
dash of tabasco sauce
2 1/2 cups of chicken stock
Bayleaf, p& S and nutmeg
1 cup of cream
* please note that if you want to use the whole pumpkin then increase the ingredients to suit. I usually make 3 times the recipe.
Method:
Put butter, bacon, garlic and onions in a large casserole dish and cook for 4 mins. Add pumpkin, tomato paste + tabasco sauce. Add 1 1/2 cups of stock, bay leaf, S&P and nutmeg. Cook on a low light until pumpkin in cooked. Add extra stock. Blend in a blender and reheat. Don't boil. Add cream and sprinkle with chopped chives.