Peel and chop pumpkin and Vidalia onions.
Saute until browned.
Add salt, pepper, thyme, garlic and onion powder. Also a handful of crackers.
Pour in enough vermouth to half submerge everything. Put on the lid and let it all steam on low heat.
The crackers should melt in and thicken the broth.
When the pumpkin is fork tender, turn off the heat and add a splash of Worcestershire sauce, another of cream, and Tabasco, to taste.
Use any milk you like, or none at all. Vermouth is the base liquid – the half and half is just seasoning.
Serve with as much black pepper and crackers as you like.
(if I had only scooped and nuked the other half pumpkin, I could have served in it … )