1. Wipe down an 8 pound/3.6 kilo pumpkin with a wet paper towel. Evenly slice off the top quarter.

2. Scoop out innards.

3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375F/190C/Gas 5.

4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch/1.25cm for stability.

5. Cube pumpkin flesh.

6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours.

7. Add 3 cups/750ml of milk, 1 cup/225g chopped bacon, 2 Tablespoons/30ml sugar, 1.5 Tablespoons/22ml pumpkin pie spice, and 1 teaspoon/5ml each: black pepper, curry powder, and salt. Blend with a hand-mixer.

8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375/190C/Gas 5 for 15-20 minutes.

9. Garnish with fresh sbay leaves and roasted pumpkin seeds. *For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot.