Curried pumpkin soup sprinkled with bacon and croutons can be prepared in less than one hour. The use of the pumpkin as a soup bowl and as an ingredient in the soup will give the soup a fresh pumpkin taste. The pumpkin soup is ideal around Halloween and Thanksgiving when pumpkins are available. The recipe will make about 8 cups of curried pumpkin soup.
Cut the top fourth off of the pumpkin as you would if you were going to carve the pumpkin. Use a spoon and your hands to scoop out the pulp and seeds. Clean the pulp from the top. Replace the top on the pumpkin. Place the pumpkin on a cookie sheet. Place in the oven at 375 degrees F for 60 minutes or until the flesh (sides) can be removed easily.
Remove the pumpkin from the oven when done. Use a spoon to scoop the flesh off the sides of the pumpkin leaving a wall 3/4 inch thick. Do not remove any flesh from the bottom of the pumpkin. Use a knife to cut the flesh into chunks. You should have about 4 cups of flesh. Throw away the lid of the pumpkin.
Chop one carrot finely. Chop 1/4 cup onion finely. Peel and remove the core from 2 apples and chop coarsely.
Place the cumin, curry powder, ginger, carrot, apple, broth and flesh into a large pot. Bring the mixture to a boil, stirring occasionally. Reduce heat to simmer and cover. Allow the mixture to simmer about 12 minutes.
Use a blender to blend the mixture when done. Place 1/3 of the mixture in the blender at a time and blend thoroughly. Continue until all of the mixture is blended. Place the pumpkin into a casserole dish large enough to hold the pumpkin (a 3-qt. casserole should work). Place the blended mixture into the pumpkin shell. Place the pumpkin into the oven for 20 minutes at 375 degrees F.
Cook the bacon while the pumpkin soup is in the oven. Bacon should be cooked until crisp. Remove the bacon from the pan. Empty all but 1 tbsp. of bacon grease out of the frying pan. Add the sugar and onion to the grease and cook until the onion is golden and tender. Turn off the heat.
Crumble the bacon into fine pieces. Add the croutons and bacon to the sugar and onion and stir. Remove the pumpkin from the oven. Sprinkle the crouton and bacon mixture over the top of the soup inside the pumpkin and serve.