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.
8. 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.
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