1 1/2 lbs. cubed fresh pumpkin (or canned)
1/2 lb. Kielbasa plus the bacon cubes
1 c. dried white beans
1/2 lbs. bacon
8 c. chicken stock
2 minced onions
2 minced leeks
4 lg. garlic cloves, minced
1 carrot, cubed
2 stalks celery, cubed
1/4 c. parsley, chopped
1 tsp. thyme
1/2 tsp. salt
6 peppercorns
1 bay leaf

Parboil beans 2 minutes in a large pot of boiling water (until skin peels when you blow on it). Drain, set aside. Fry bacon until half done, drain, cut into 1/2 cubes, set aside. Saute onions, leeks and garlic in bacon fat until lightly browned. Add carrot, celery, parsley and seasonings and saute another 5 minutes.

Add the stock and simmer (covered) 2 hours. Puree in food processor and serve with crusty bread.