Pumpkin Soup With Pimenton And Preserved Lemon

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1 8-10 lb. Rouge Vif d'Etampes, Cinderella, or cheese pumpkin

Extra-virgin olive oil, for brushing

Kosher salt and freshly ground black pepper

1 tablespoon pimenton

2 preserved lemons, rinds removed and chopped finely (save fruit for another use)

2 garlic cloves, thinly sliced

2 bay leaves

4-6 cups homemade chicken stock or low-sodium store-bought stock

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