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Ingredients
- 1 lb bacon, chopped
- 1/2 celery rib, minced
- 1/2 each carrot, minced
- 1/2 onion, minced
- 1 cup flour
- 1/4 tsp liquid smoke
- 1/2 Tbsp curry paste
- 1/2 gal chicken broth
- 1 1/2 qt pumpkin
- 16 whole small pumpkins
Directions
- Cook bacon; add flour and cook roux.
- Mince celery, carrot, and onion. Saute until just done.
- Steam pumpkin (if raw) and mix until smooth (if using canned, don't cook, just mix).
- Heat chicken broth to boiling, add curry paste, liquid smoke, vegetables, and roux. Prepare additional roux as needed if thicker soup is desired.
- Reduce to simmer and cook on stovetop for 1 hour.
- Wash pumpkins and clean out. Carve light designs on sides for effect but do not puncture the walls. Place pumpkins upside down on a sheet tray and bake for 15 minutes at 325 degrees. Let cool 10 minutes prior to service.
- Serve soup in pumpkins while still warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 16 servings | |
| Calories 177 | |
| Calories from Fat 117 | 66% |
| Total Fat 13.01g | 16% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 430mg | 18% |
| Potassium 284mg | 8% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.73g | 0% |
| Protein 5.66g | 9% |
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