-
1
Heat the oven to 375 degrees F and arrange a rack in the middle.
-
2
Rub the cut halves of the pumpkin with the oil and season generously with salt and pepper.
-
3
Place on a baking sheet cut-side up and roast until fragrant, tender when pierced with a fork, and golden brown, about 70 minutes.
-
4
Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.
-
5
Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.
-
6
Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook until crispy and the fat is rendered, about 10 minutes.
-
7
Remove with a slotted spoon to a small paper-towel-lined plate and set aside.
-
8
Add the shallots to the bacon fat, season with salt and pepper, and saute until softened, about 4 minutes.
-
9
Add the sherry and cook until reduced by half, about 2 minutes.
-
10
Add the stock or broth, water, thyme, and reserved pumpkin and season with salt and pepper.
-
11
Stir to combine, then bring to a simmer.
-
12
Reduce the heat to low and simmer until the flavors have melded, about 10 minutes.
-
13
Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
-
14
Place the blended soup in a clean saucepan.
-
15
Stir in the cream and season with salt and pepper as needed.
-
16
Serve garnished with the reserved bacon and the croutons, if using.
