1 Heat the saucepan on medium and brown the bacon for 5 minutes, then set aside.
2 Using the same saucepan, brown the onions for 2 minutes, then add diced pumpkin.
3 Pour in the poultry stock and cook for 20 minutes.
4 Blend the soup, then add sour cream and seasoning.
5 Serve the soup with the bacon and crushed hazelnuts.