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Pumpkin Soup

1 large onion, chopped
½ pound of bacon, chopped
One 15-oz. can of pumpkin puree
1 cup water
2 cups apple cider
¼ cup brown sugar
4 cubes chicken bouillon
1 apple, chopped
salt, to taste
2 t. white pepper
1/3 cup crystallized ginger, chopped

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Sauté lightly onion and bacon in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with a dollop of sour cream.