6 x  Slices bacon
4 tb Unsalted butter (1/2 stick)
6 c  Peeled, cut up pumpkin
6 c  Beef stock
1/2 c  Marsala
1 ts Dried thyme
Salt/pepper to taste
Toasted pumkin seeds/garnis

The bacon should be diced and cooked crisp. Reserve the fat. The pumpkin
should be cut in 1-inch pieces. Heat the bacon fat and butter in a stock
pot over medium-high heat. Add the pumpkin and saute for 15 minutes,
stirring occasionally. Pour in the stock and simmer covered until the
pumpkin is very tender, about 30 minutes. Remove from heat. Add the
Marsala, thyme, and salt 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, garnish with toasted pumpkin seeds.