In a Dutch oven, cook bacon over medium heat until crisp.
Remove cooked bacon and set on paper towels to drain.
Reserve 1 tablespoon of bacon drippings in the pan. Add diced onion to reserved bacon drippings and sauté until tender. Add garlic; cook 1 minute longer.
Stir in the broth, pumpkin puree, paprika, salt, cumin, pumpkin spice, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
Use an immersion blender and process until smooth. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.