2 pound pumpkin, such as cheese pumpkin
1/4 onion, cut into small dice
1/4 carrot, cut into small dice
1/4 rib celery, cut into small dice
1/4 tart apple, such as Granny Smith, peeled, cored and cut into small dice
2 garlic cloves, finely minced
2 bacon strips, cut into lardons
1/3 cup dry white wine
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried sage
2 bay leafs
1 tablespoons butter, softened
fresh-ground black pepper
Cut out a lid around the stem-end of the pumpkin and set aside. Scrape out and discard the seeds and strings. Put pumpkin on a baking sheet along with the lid. Rub the pumpkin flesh with butter, salt, pepper and garlic. Set aside.
Preheat oven to 350 degrees F.
In a large oiled pot over moderate heat, add the bacon and cook until crisp and browned. Then add in the onion, carrot, celery, and apple and cook, stirring occasionally until vegetables have softened, about 10 minutes.
Stir in wine, broth, sage, and bay leafs. Season with salt and pepper to taste. Fill the pumpkin with the broth mixture. Roast until flesh is soft when pierced about 30-45 minutes.
To serve, top pumpkin with the lid. As you serve scrape the flesh from the sides into the broth and ladling it into bowls.