Creamy Pumpkin Soup with Sage and Bacon

Creamy Pumpkin Soup with Sage and Bacon
(Serves 6-8)

1 TBS bacon fat (or other preferred fat of choice)
1 onion, diced
2 apples, peeled and diced
1 tsp fresh chopped sage (or 1/2 tsp dried), plus more for garnish
1 tsp fresh chopped thyme (or 1/2 tsp dried)
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp black pepper, plus more for garnish
2 cans organic pure pumpkin (15 oz each)
6 cups chicken broth*
1 bay leaf
6-8 slices bacon, cut into lardons (for garnish)

Place the bacon fat into your pot over medium high heat
Once it melts, add in the onion, apples, sage, thyme, nutmeg, salt, and pepper
Stir in and cook until onions are translucent and apples begin to soften (5-7 minutes)
Add in your pumpkin and stir to combine
Add in the chicken broth and bay leaf
Stir together
Bring everything to a boil
Then cover, turn down to med low, and simmer for 15 minutes
Meanwhile, crisp the bacon lardons
After the 15 minutes, turn off and remove bay leaf
Using an immersion blender, blend all contents of the pot until it becomes smooth (or you can do this in a blender in batches)
Ladle soup into bowls, top with a little extra sage, a few cracks of black pepper, and bacon
Serve

*I like my soup a little thinner than the vegetable puree soups I have had in the past. If you prefer yours thicker, use 5 cups broth instead of the 6.
**If you like the richness of cream, add in a little coconut milk (or cream/half and half if that is what you prefer) at the end or as a garnish.
***For the 21-Day Sugar Detox, use green apples and check your broth and pumpkin to make sure yours are compliant
****For Whole 30, check your individual products to make sure they are approved (broth, bacon, pumpkin, etc)