• In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
• Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
• Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

Soup

• In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
• Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

Sweet Cream

• For sweet cream, combine ingredients until smooth

Croutons

• For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
• Garnish servings with sweet cream and croutons.