Pumpkin and Bacon Soup

Ingredients-
800g pumpkin
1 tbls olive oil
1/3 cup maple syrup6 rindless bacon rashers
pinch nutmeg
1 1/2 cup Chicken stock
1/3 cup thickened cream.

Method-

Preheat oven to 240c Peel and roughly chop pumkin and place in a bowl with olive oil and toss to coat. Place on a baking tray and drizzle with maplesyrup.  Bake in oven for 35-40 mins, turning pumkin once during baking until tenderand golden.  Meanwhile, place bacon on a rack set over a baking tray and place in oven with pumpkin for last 15 minsof cooking until crisp. Set bacon aside and keep warm.  Transfer pumpkin to a food processor, add nutmeg and stock and process until smooth.  Season to taste.  Pour into bowlsand serve immediately with a spoonful of cream and crispy bacon.

Add cooked onion.