Instructions: Heat bacon fat and butter in a stockpot over medium-high heat. Add pumpkin and saute for 15 minutes, stirring occasionally. Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes.

Remove from heat. Add Marsala, thyme, salt and pepper to taste. Process the soup in batches in a blender until smooth. Return to the stockpot. Add the bacon. Simmer 10 minutes. Serve immediately.

This recipe yields 6 servings.

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