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Smoky Pumpkin Soup

6 slices bacon, cooked crisp, fat reserved
4 Tbl. butter
9-12 cups, peeled, cut-up pumpkin (depending on how thick you like the soup)
6 cups beef stock (or 48 oz. canned beef broth)
½ cup Marsala (red wine)
1 teaspoon dried thyme
salt and freshly ground pepper, to taste (usually about 1-3 Tbs. of salt)
Toasted pumpkin seeds as garnish
 
1.      Cut pumpkin and remove skin.  Cut into 1-2 inch dice. 
2.      Heat the bacon fat and butter in a stock pot over medium high heat.  Add the pumpkin and saute for 15 minutes, stirring occasionally.
3.      Pour in the stock and simmer until the pumpkin is very tender, about 30 minutes.  Remove from heat.
4.      Add the marsala, thyme, and salt and pepper to taste.  Process the soup in batches in a blender or food processor until smooth.  Return to the stock pot.
5.      Add the bacon.  Simmer 10 minutes.  Serve immediately, garnished with roasted pumpkin seeds (see following)
 
serves about six.
 
Roasted Pumpkin Seeds
 
Seeds of 1 pumpkin
2 Tbs. vegetable oil
Salt, to taste
 
1.      Rinse the seeds and clean them of pulp, etc.  Spread the seeds on a baking sheet and let stand for several hours to dry.
2.      Preheat oven to 350° F.
3.      Toss the seeds with the oil and salt.  Toast the seeds in the oven, stirring about every five minutes, until golden brown, usually about 25 minutes.  Let cool completely.  Taste and add more salt if needed
 
From: Mat Whoolery