Smoky Pumpkin Soup

Directions

1. Cook bacon; add flour and cook roux.
2. Mince celery, carrot, and onion. Saute until just done.
3. Steam pumpkin (if raw) and mix until smooth (if using canned, don't cook, just mix).
4. Heat chicken broth to boiling, add curry paste, liquid smoke, vegetables, and roux. Prepare additional roux as needed if thicker soup is desired.
5. Reduce to simmer and cook on stovetop for 1 hour.
6. 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.
7. Serve soup in pumpkins while still warm.