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1
Preheat the oven to 350F.
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2
Split the pumpkin in half, and scrape out the seeds and fibers.
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3
Place the pumpkin halves, flesh side down, in a roasting pan lined with parchment or Silpat.
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4
Pour in 1/2 cup water and bake 1 1/2 hours, until the skin is deeply browned and flesh tender when pierced with a knife.
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5
Remove from oven and let rest until cool enough to handle.
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6
Scoop out the flesh, discarding the skin.
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7
Put the bacon in a cold heavy pot, and cook over medium-low heat until it is deeply browned and crisp.
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8
Using a slotted spoon, remove the browned bacon pieces.
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9
In the fat remaining in the pot, saute the onion, shallots, leek, and garlic over medium-high heat, stirring often, for 5 minutes.
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10
Add the thyme, bay leaf, salt, pepper, nutmeg, and pumpkin.
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11
Stir well, and saute 5 minutes longer, stirring often, and taking care not to burn the vegetables.
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12
Add the chicken stock, bring to a simmer, and cook, stirring occasionally, for 20 minutes.
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13
Remove the bay leaf from the pot, and puree the soup in a blender or food processor until perfectly smooth.
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14
Return the soup to the Dutch oven, and bring to a simmer.
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15
Add the sherry, and simmer gently for 35 minutes.
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16
Add the cream if desired, and heat through.
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17
Taste very carefully for seasoning, and add more salt, pepper, or nutmeg as needed.
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18
Serve with fresh gratings of nutmeg and grindings of pepper over the soup, and sprinkle on the reserved bacon pieces.
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19
Serve as is or add more cream, using as much as you like, or with semi-ripened cheese added to the dish.
