Pumpkin Bacon Soup with White Beans and Croutons

Peel and trim the ends of the garlic. Crush the garlic under the blade of your knife. Dice the onion to yield about ½-cup. Chop the bacon into small pieces.
Cook the bacon over medium heat in a soup pot or Dutch oven until browned and crispy, taking care not to burn any pieces.
Strain the cooked bacon, saving the bacon fat in a small jar or bowl.
Add the onion, garlic, 4 leaves of sage, salt, and pepper to the bacon pieces in the bottom of the same pot and sauté on medium heat until the onion starts to soften, about 3 minutes.
Add the pumpkin puree, drained and rinsed beans, and the stock to the onion and bacon mixture. Bring the soup to a boil and then reduce to a simmer. Scrape the bottom of the pot to get all of the bacon and onion bits incorporated. Simmer for 10 minutes.
Bring the soup off of the heat. Transfer the soup to a blender. Add the half and half and then blend the soup until it is smooth. Check the consistency of the soup and add additional stock if needed to get the desired texture. Check for seasoning and adjust if necessary.

Cut the bread into -inch cubes. Stack the sage leaves and slice them into thin ribbons.
Melt one tablespoon of bacon fat and the butter in a large skillet over medium heat. Stir in the sage, bread, salt, and pepper and coat the bread evenly with the seasonings.
Cook the croutons, tossing often, until they are toasted and golden. Watch carefully so that they don't burn.
Serve the soup in bowls with a drizzle of additional half and half and top with the croutons and fried sage.