Pumpkin soup with rosemary and bacon recipe

Directions

1. Preheat your oven to 200°C (180°C fan) or gas mark 6. Slice the pumpkin or squash into 3cm-thick pieces, scoop out the seeds (set some aside for garnish), and arrange on a baking tray with onion wedges, whole garlic cloves, and rosemary sprigs. Drizzle everything with oil.
2. Roast the vegetables for 20 minutes. Then add the pancetta or bacon pieces to one corner of the baking tray, and roast for another 20 minutes until the pumpkin is tender and browned at the edges. Set aside the pancetta and rosemary. Peel the skin off the pumpkin, then transfer the flesh to a blender along with the roasted onions and the garlic cloves squeezed from their skins. Pour in the stock and milk, and blend until smooth – add a little extra milk if needed. Pour the soup into a saucepan, season, and warm through. Serve topped with the reserved pancetta, pumpkin seeds, and rosemary.