Place the cut pumpkin, carrots, garlic and onion onto a baking tray, spray with olive oil (ensure the vegies are coated with the oil) and bake in a moderate oven until cooked and caramelised.
Place bacon pieces into a non-stick fry-pan and cook until crispy. Drain on absorbent paper.
Into a large pot place boiled water and chicken stock and stir to blend (you can also use liquid stock if you choose to), then place the roasted vegies into pot and allow to simmer for about 10-15 minutes. Take it off the stove and blend it (I use a stick mixer).
Add the cream and heat gently and season with salt and pepper. Serve into bowls and sprinkle the fried bacon on top of the soup.
Keep an eye on the vegies and remove as soon as they start to caramelise.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 252 (64%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2g|
|Cholesterol 65.4mg||20 %|
|Sodium 282.2mg||10 %|
|Potassium 1270mg||33 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 26.7g|
|Protein 7.6g||11 %|
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Calories per serving: 396
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