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1.
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Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
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Scoop out seeds and stringy pulp.
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Replace top of pumpkin.
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Place pumpkin on a 15x10x1-inch baking pan.
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Bake in a 375 degree F oven for 50 to 60 minutes or until flesh can be scooped out easily.
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(Pumpkin will not be tender at this point.)
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Cool slightly for easier handling.
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Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls.
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Cut flesh into chunks (you should have about 4 cups).
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Do not remove any flesh from bottom of shell.
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Discard pumpkin top.
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2.
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Combine the 4 cups pumpkin flesh, broth, apples, carrot, ginger, curry powder, and cumin in a large pot.
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Bring to boiling; reduce heat.
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Cover; simmer for 10 to 12 minutes or until vegetables are tender.
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Blend or process mixture, a third at a time, in a blender or food processor until smooth.
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Place pumpkin shell in a 3-quart casserole.
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Pour soup into shell.
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Bake, uncovered, in a 375 degree F. oven for 20 minutes.
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3.
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Meanwhile, cook bacon in a skillet until crisp.
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Remove and drain, reserving 1 tablespoon drippings in skillet.
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Cook onion and sugar in reserved drippings until onion is tender.
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Finely crumble bacon.
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Stir bacon and croutons into skillet.
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Sprinkle bacon mixture over soup in pumpkin.
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Makes 8 to 10 side-dish servings (about 8 cups).
