Preheat the oven to 375 degrees F.
Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	286.55 Kcal (1200 kJ)
Calories from fat	124.79 Kcal
		% Daily Value*
Total Fat	13.87g	21%
Cholesterol	32.15mg	11%
Sodium	434.38mg	18%
Potassium	1351.68mg	29%
Total Carbs	33.93g	11%
Sugars	14.88g	60%
Dietary Fiber	3.57g	14%
Protein	12.03g	24%
Vitamin C	32.8mg	55%
Iron	3.1mg	17%
Calcium	83.1mg	8%

Amount Per 100 g
Calories	48.11 Kcal (201 kJ)
Calories from fat	20.95 Kcal
		% Daily Value*
Total Fat	2.33g	21%
Cholesterol	5.4mg	11%
Sodium	72.93mg	18%
Potassium	226.95mg	29%
Total Carbs	5.7g	11%
Sugars	2.5g	60%
Dietary Fiber	0.6g	14%
Protein	2.02g	24%
Vitamin C	5.5mg	55%
Iron	0.5mg	17%
Calcium	14mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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