6 slices bacon, diced, cooked crisp, fat reserved
4 tbsp. unsalted butter
6 c. peeled cut up pumpkin (1 inch pieces)
6 c. beef broth
1/2 c. Marsala
1 tsp. dried thyme
Freshly ground black pepper
Toasted pumpkin seeds for garnish

Heat bacon fat and butter in a stock pot over medium high heat. To cut calories, replace the butter and bacon fat with a non-stick cooking spray. Add pumpkin and saute for 15 minutes, stirring occasionally.

Pour in the broth and simmer covered until the pumpkin is very tender, about 30 minutes. Remove from heat.

Add the Marsala, thyme, 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, garnished with pumpkin seeds. 6 servings.

TOASTED PUMPKIN SEEDS:

Seeds of 1 pumpkin
2 tbsp. vegetable oil
Salt, to taste

Rinse the seeds to remove strings and pulp and pat dry with paper towels. Spread the seeds on a baking sheet and let stand for several hours to dry.

Toss the seeds with oil and salt. Toast the seeds in the oven (350 degrees), stirring every 5 minutes or so, until golden brown, about 25 minutes. Let cool completely.