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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 cups)
Preheat oven to 375°F. Slice off the top fourth of the pumpkin with a large sharp knife; set aside. Scoop out seeds and stringy pulp. Replace top of pumpkin. Place pumpkin on a large baking sheet. Bake for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) Cool slightly for easier handling. Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
Combine the 4 cups pumpkin flesh, broth, apples, carrot, ginger, curry powder and cumin in a large pot. Bring to boiling; reduce heat. Cover; simmer for 10 to 12 minutes or until vegetables are tender. Blend or process mixture, a third at a time, in a blender or food processor until smooth. Place pumpkin shell in a 3-quart casserole. Pour soup into shell. Bake, uncovered, for 20 minutes.
Meanwhile, cook bacon in a skillet until crisp. Remove and drain, reserving 1 tablespoon drippings in pan. Cook onion and sugar in reserved drippings until onion is tender. Finely crumble bacon. Stir bacon and croutons into skillet. Sprinkle bacon mixture over soup in pumpkin.