Wash and dry the produce. Finely dice the onion. Shred the carrot, mince the garlic, and chop the parsley. Set aside.
In a heavy skillet, cook the bacon until lightly crisped. Carefully remove bacon from the skillet to a paper-towel-lined plate allowing excess grease to drain away. Set aside. But, keep the grease from the bacon in the skillet for the next step.
Add the diced onion to the bacon fat in the skillet. Sauté the onion until they become translucent, about 5 minutes. Next, stir in the shredded carrots and minced garlic. Sauté the garlic until it's fragrant, about 30 seconds. Stir in the brown sugar.
Pour in the chicken broth. Add the bay leaf, thyme, salt, pepper, and nutmeg. Stir until well blended. Bring the soup mixture to a boil and then reduce to low heat, uncovered for about 15 minutes. Crumble cooled bacon while the soup cooks.
Remove the bay leaf. Next, add the pumpkin puree and heavy cream - Heat thoroughly. Remove the soup from the stove, and wait 10 minutes for the soup to cool slightly. Carefully blend the soup using an immersion or hand blender or by pouring it into a blender. Puree until the pumpkin soup is completely smooth without lumps.
Add one tablespoon of fresh parsley to the pumpkin soup. Serve immediately. Garnish with sour cream, crumbled bacon, and remaining parsley. Enjoy!