Pumpkin Bacon Soup - cooking recipe

Ingredients

2 (14 ounce) cans pumpkin
1 3/4 cups apple cider
1/4 lb bacon, cooked very crispy and crumbled
4 tablespoons brown sugar
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
3 dashes cinnamon
4 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons sherry wine
1 tablespoon sherry wine vinegar
2 1/4 cups whole milk
4 teaspoons thinly sliced green onions (for garnish)

Preparation

Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.