Ingredients
500g pumpkin
100g carrot
1 stalk celery
2 stalk leeks
1 pc white onion
6 pcs clack pepper corn
1 pc bay leaf
500ml chicken stock
100ml whipping cream
Salt & pepper

To prepare
Peeled the pumpkin cut into chunk then wash and dried seasoned with salt, white pepper, olive oil and dried thyme [set a side]
Preheat the oven 180 degrees baked the pumpkin until very tender and roasted slightly [set a side]
In a heavy sauce pan sauté the carrot, onion, celery till cooked and soft, add the roasted pumpkin then sweat until mixed the ingredient, pour the chicken stock then simmer slowly and season with salt and pepper. prepare to blender until smooth and puree, then pass thru to the strainer.
Reheat the sauté pan add the pumpkin puree add chicken stock if necessary then to finished add lightly whipped cream and crisp bacon bits.