Creamy Roasted Pumpkin Soup

Ingredients

1.	Pre-heat oven to 200°C / 400°F / Gas Mark 6
2.	Peel the pumpkin. Cut in half and deseed, then cut into 8 chunks. Place on a baking sheet, drizzle with a little olive oil, and roast for 40 mins or until pumpkin is soft
3.	While the pumpkin is roasting, cut the bacon into small pieces and fry until it starts to release its fat
4.	Add the onion and garlic to the frying pan and sauté until bacon is crisp and onion is soft
5.	When the pumpkin is roasted, add to a large pot with the stock
6.	Add in the onion, bacon and garlic, leaving a little of the bacon aside for garnish
7.	Using a stick blender, blend the pumpkin and other ingredients together until smooth
8.	Add in the cream and paprika, then reheat over a medium heat. Do not boil
9.	Pour into bowls, swirl in a little extra cream (optional) and decorate with a little of the bacon

If you want to give your soup a little kick, switch out the nutmeg for curry powder