Soup-Roast Pumpkin Soup

By marie2

Preparation

Step 1

Preparation
1. Preheat oven to 375°F.
2. Cut a small circle around the diameter of the pumpkin to remove the top. With a spoon and or your hands, scrape out the seeds and any loose, stringy fibers, but not any flesh (you will need this later).
3. Over medium high heat in a large sauté pan, cook bacon until crispy. Drain on a paper-towel lined plate and remove grease from pan. When bacon has cooled down a bit, tear into bite-size pieces.
4. In the same pan over medium high heat, add butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. Sauté for about a minute until garlic is soft. Add bread and bacon and season with salt and pepper. Cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil bread feels too dry.
5. Whisk together the broth, cream and nutmeg with a pinch of salt and pepper in a bowl. 6. Add bread mixture to bottom of pumpkins. Pour the liquid into each pumpkin and replace top.
7. Place pumpkins in a small, greased roasting pan, and lightly brush the flesh with olive oil. Bake for 1 hour until pumpkin flesh is soft but still holds its shape. Remove from the oven.