Fry bacon until crispy in the soup pot. Reserve remaining fat in the pot. Set bacon aside to drain residual bacon fat.
4 strips bacon
Caramelize onions in the bacon fat, adding olive oil if necessary to prevent onions from burning. In the last minute, add garlic and toast until fragrant. Stir in spices and toast for a few seconds until fragrant, as well.
olive oil, 1 yellow onion, 3 cloves garlic, 1 tsp nutmeg, 1 tsp pepper, salt
Use half of your liquid (water, if using chicken broth base, or chicken broth if not) to deglaze the pan. Scrape up any flavor-enhancing browned bits. Add the remaining liquid and pumpkin, and stir well.
2 tbsp chicken broth base, 15 oz pumpkin
Blend your soup base until it is a smooth puree. Return the puree to the soup pot and allow to simmer gently while making the bechamel.
In the smaller pot, melt the butter. Add flour and stir continuously. The roux will bubble, foam, and then come back to bubbling. When it is a gentle tan color and has a nutty smell, it is done.
2 tbsp butter, 2 tbsp flour
Add the heavy cream and cook until the bechamel has become thick. You're going for the consistency of gravy.
1 cup heavy cream
Add the Boursin cheese, stirring continuously until smooth and waxy. You now have a bechamel sauce.
1 package Boursin cheese
Add the bechamel to the pumpkin soup base. Stir thoroughly to ensure all parts of the soup have been fully incorporated.
Cook your gnocchi according to instructions. Immediately upon removal from boiling water, add the pumpkin soup. Crumble bacon over top to serve!
1 lb gnocchi, 4 strips bacon
