Pumpkin Chowder

(It's the season for the great orange squash)
1/2 lb bacon, diced
2 c chopped onion
2 tsp curry powder
2 Tbsp flour
15 oz can pumpkin
2 large potatoes, peeled, diced
4 c chicken stock
1 c half & half (or canned evap milk)
kosher salt & ground pepper to taste
garnish: toasted pumpkin seeds / chopped green onion

Fry bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes. add the onions and cook, stirring occasionally, for 10 min. Add flour & curry once softened. Add pumpkin, potatoes & stock and heat toe med-low until the potatoes are tender.
(I wash the pumpkin seeds and roast them 45 min - 1 hour @ 300 with sprayed cooking oil and salt)