Pumpkin-Chipotle Soup

1 small onion chopped

2 tbs olive oil  

1 can pumpkin (not pumpkin pie mix)

1 quart chicken stock

1 quart fat free half and half (or real half and half if calories are no issue)

1/2-1 chopped chipotle pepper in adobo sauce(add a little at a time until you get the level of heat you want)

Optional garnishes: crumbled bacon, shredded monterey jack cheese, french fried onions

Saute the onion in the olive oil, until transparent. Add chicken stock. Stir in canned pumpkin with whisk until smooth. Add half and half in a slow stream,whisking into pumpkin mixture. Chop chipotle pepper very fine and add a little at a time, stirring and tasting after each addition to get to the heat you want. Heat through but do not bring to a boil. Ladle into bowls and top with garnishes as desired. Serve with bread and a salad for a delicious fall or winter meal.