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