Spary the bottom of a 4 quart pot with olive oil spray.
Add in the bacon and heat on medium, cooking until crispy. Use a slotted spoon to transfer to a paper towel lined paper plate, leaving the fat in the pot.
To the bacon fat, add the onion, pepper and celery with a small pinch of kosher salt. Stir and cook 8 to 10 minutes or unitl the vegetables are tender.
Next, add in the galric and thyme, cooking for 1 minute.
Sprinkle in the flour, stir and cook for 2 mintues before pouring (while stirring) in the beer.
Add in the pumpkin, broth and heavy cream. Stir and cover, bring to a simmer.
Once simmering, reduce to medium-low and uncover. Simmer for 20 to 25 minutes until thickened.
Remove the soup off of the heat and add in the shredded cheese. Taste test the soup and season with salt and pepper to your liking. For me it was 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon black pepper.
Ladel the soup into bowls and top with the crispy bacon, minced parsley and extra black pepper.