Salt and oil the seeded halves of pumpkin and place on baking sheet in oven for about 30 minutes, or until pumpkin meat is soft and easy to extract.
When pumpkin halves cool, scrap pumpkin meat out with a spoon and set aside.
In a large pot, sauté the bacon pieces over medium heat until crispy. Set aside on paper towel.
In the bacon grease, cook the onion, garlic, sugar, thyme, cinnamon, nutmeg, pepper and cayenne for 3 minutes.
Add the roasted pumpkin and broth, bring to a boil, then reduce heat to low and let simmer for 20 minutes.
Turn off heat. Stir in cream and let sit for 10 minutes. Add salt to taste.
Transfer soup to a blender and puree, adding more broth or water if needed for consistency.
Garnish with bacon and pumpkin seeds (if using) and serve!
* Sugar pumpkins are just smaller versions (6 - 8 inches in diameter) of your classic orange pumpkin, more flavorful and less watery than the larger, ornamental versions used for Halloween decorations.
Generously butter a 1 1/2-quarter souffle dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside.
In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in Indiana Kitchen ham; set aside.
Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared souffle dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; souffle should shake slightly when gently moved. Remove collar from dish; serve souffle immediately.