pumpkin, peeled, seeded and chopped
1The bacon should be diced and cooked crisp; reserve the fat.
2The pumpkin should be cut in 1-inch pieces.
3Heat the bacon fat and butter in a stock pot over medium-high heat; add the pumpkin and saute for 15 minutes, stirring occasionally.
4Pour in the stock and simmer covered until the pumpkin is very tender, about 30 minutes; remove from heat.
5Add the Marsala, thyme, and salt and pepper to taste; process the soup in batches in a blender until smooth.
6Return to the stock pot; add the bacon.
7Simmer 10 minutes; serve immediately, garnish with toasted pumpkin seeds.