Heat the oil in the pressure cooker and saute the carrot and onion until soft. Add the potatoes and pumpkin, salt and rosemary. Stir well and saute a few minutes. Add the barley and wine and stir.
Pour in the stock and salt to taste, close the lid and bring to pressure. At the whistle reduce heat and cook 15 minutes.
Meanwhile, fry the bacon in a dry frypan until crispy. Set aside.
Release steam and open the pressure cooker. Stir soup and make sure barley is cooked (if not, simmer a few more minutes without pressure). Serve, topped with fried bacon, a drizzle of olive oil and a sprinkling of Parmesan.