Preheat oven to 180 degrees C. Spray oven tray with oil. Cut pumpkin into equal sizes and remove skin. Place on oiled oven tray. Also spray top of pumpkin with oil. Cook in oven for 40 mins or until soft.
Heat olive oil in large pot on medium-high heat. Add onions and cook until transluscent. Add garlic and bacon bits to pot. Cook for 5 mins.
Add chicken stock, cooked pumpkin and nutmeg to pot. Simmer for 10 minutes.
Remove pot from heat and allow to cool until soup is warm.
Scoop soup into blender and blend until smooth.
Reheat soup and serve with a swirl of cream and on top and cracked pepper.
If you don't allow the soup to cool a little before blending, the heat may cause the soup to blow off the blender lid, leaving you in a big mess - I learnt this the hard way!
Used different ingredients.
I used a little butter (about 25g) for flavour and less oil, left out the garlic and replaced the cream with a small can of light evaporated milk. I liked the idea of roasting the pumpkin, instead of my usual simmering on the stove. Made lovely soup. - 06 Jul 2010