Pumpkin Soup

Note: Actually I cheated on this one. Since pumpkins are hard to come by here in the Philippines, I used not only pumpkin but also added some squash.

1. Cut the top portion of the pumpkin and discard the seeds.
2. With a melon baller scoop up the pumpkin (make sure not to puncture the skin). Leave about an inch thick off the insides.
3. Slice into wedges around 3 cups of squash.
4. Place the squash and pumpkin in a baking pan and drizzle with olive oil and season with salt and pepper.
5. Bake in the oven until charred but not burnt.
6. In a stock pot cook six bacon strips (chopped) until you render its fat.
7. Once the bacon bits are crispy remove from the pot. Set aside on paper towels.
8. Add 1 tbsp of butter and 1 large white onion (chopped), 1 stalk of celery (chopped) and 3 cloves of garlic (chopped).
9. Add the baked pumpkin and squash.
10. Once softened add 2 tbsp of tomato paste and 4 cups of chicken stock or veg. stock whatever you prefer.
11. Wait until boiling and puree with an immersion blender. If you don't have one use a blender then return to the pot.
12. Add 1 tbsp butter to silken the soup.

To serve, coat the inside of the pumpkin with olive oil and roast in the oven. Once cool to the touch ladle in the hot soup and garnish with cucumbers and celery leaves.