Pumpkin Tomato Tortellini Soup

I love winter and trying out new soup recipes!  Since the holidays are approaching, I am trying out new recipes with pumpkin, sweet potatoes, butternut squash and yams.  I came up with this interesting pumpkin tomato tortellini soup that tasted pretty darn good, so I decided to post this one.  I hope you enjoy as much as my husband and I did.

Ingredients:

• 2 cartons low sodium chicken broth
• 3 cans of pumpkin puree (or if you are really ambitious you can roast the pumpkin and puree yourself)
• 2 packages of cheese tortellini
• 1 cup cream
• 2 small cans or 1 large can of diced tomatoes
• 2 cloves of garlic, finely chopped
• 1/2 medium yellow onion, finely chopped
• 1 package bacon
• 2 to 3 tablespoons dried sage or if you want to use fresh sage, use the entire package
• 2 to 3 teaspoons cinnamon
• 2 to 3 teaspoons nutmeg
• 3 to 4 teaspoons white pepper
• salt and black pepper to taste
• 2 to 4 teaspoons of chipotle spice or to taste

Directions:

1. Cook the bacon and crumble into small pieces and set aside for later.
2. Drizzle a bit of olive oil or grape seed oil into a large pot and add onions and garlic.  Cook at medium heat until onions are translucent.
3. Add the chicken broth, cream and pumpkin puree and mix well.  Then add the other spices and cook at low heat for 15 -20 minutes.
4. Add the tortellini and cook at low for another 15 minutes and serve.
5. Garnish with bacon.