- 1 small size ripe pumpkin
- green pepper
- olive oil
cut open the pumpkin on top. scrape all seeds and fibers until the pumpkin meat is exposed. set aside. in a bowl, pull all scrapings and add hot water. press down the fibers until the flavor comes out. mince onion and garlic and cube the green pepper to size desired. put pumpkin on a plate and add the garlic, onion and pepper inside. season with sea salt, pepper corn, thyme and italian herbs. add the pumpkin extract until it the pumpkin is filled to the rim. slice some bacon and put on top. cover the pumpkin with the head and place in a preheated oven set to 500 farenheit. cook for 1 hour 20 minutes. remove the pumpkin cover after 20 minutes to allow bacon to cook. add olive oil by pouring on top of the bacon. stir the soup every 15 minutes to evenly cook. serve in a large dish bowl.
best served with angel cake to scoop those tasty bacon fats. 😀
listening to: Supperclub presents Vol. 4 – La Salle Neige