Roasted Pumpkin Soup

Ingredients

1 medium sized pumpkin or butternut squash ( about 2lbs), halved and seeds removed

1 tablespoon olive oil

3 slices thick-cut bacon, finely diced

2 medium shallots, finely diced

1 clove garlic, minced

¼ cup Marsala wine or dry sherry

2 cups low sodium chicken broth

2 cups water

1½ teaspoons fresh thyme, chopped

1 cup heavy cream

1 teaspoon curry powder

1/4 teaspoon chili powder

1 teaspoon granulated sugar or to taste

Kosher salt and freshly ground black pepper to taste

Method

Preheat oven to 350°F. Rub pumpkin halves with oil; season generously with salt and pepper.

Place flesh side down on a baking sheet and roast until tender when pierced with a fork, about

45 minutes to1 hour.

Remove from oven. Allow the pumpkin to cool, then scoop out flesh, set aside.

Cook bacon in a large, heavy-bottomed saucepan over medium heat, stirring frequently until crispy. Remove bacon to a paper towel–lined plate, set aside.

Add shallots and garlic to remaining fat in pan, and cook until softened, add the curry powder and the chili powder.

Deglaze the pan with the Marsala wine, simmer until reduced by half, 2-3 minutes. Add broth,

water, thyme and pumpkin, stirring to combine. Bring to a boil and then reduce heat to simmer

10 minutes. Remove from heat, let cool slightly. Purée soup in batches in a blender until smooth, pour into a clean saucepan, stir in cream, season with salt and pepper and heat gently

until hot throughout.

Garnish with a dollop of cream and bacon just before serving..

Buon Appetito!