171, SMOKY PUMPKIN SOUP in a PUMPKIN with BACON

serves six


1 6-7 lb. pumpkin
3 strips bacon
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. dried sage
Tabasco to taste
Salt and freshly ground pepper to taste
2 cups chicken or vegetable broth
1 cup apple cider
2 cups half and half

Cut a wide, deep circle around stalk of the pumpkin and remove and discard the lid. Scrape seeds and membranes from the pumpkin with a large heavy spoon; scrape out most of the flesh, reserving the pumpkin shell. Coarsely chop enough of the flesh to measure 3 cups; reserve remaining flesh for another use.

Fry the bacon till crisp in a large skillet, drain on paper towels, crumble and reserve. Add the onion and garlic to the skillet and sauté over moderate heat 3 minutes, stirring. Add the pumpkin, sage, Tabasco, salt, pepper stock and cider. Cover and simmer over moderately low heat about 30 minutes or until pumpkin is tender. Carefully transfer contents of the skillet to a food processor or blender (in batches, if necessary), puree, and transfer to a large saucepan. Add half and half to the puree, stir well, and heat until very hot but not boiling. Pour soup into the reserved pumpkin shell, sprinkle crumbled bacon on top. Serve soup from the pumpkin shell.


courtesy of: The Compleat Pumpkin Eater / Co-op Food Stores, Hanover & Lebanon, New Hampshire