Pumpkin Soup w Crispy Bacon

Method:

• Heat the oil on a low/medium heat in a large saucepan
• Add the onion, garlic, carrots, celery, and herbs and sauté for 5-6 minutes, stirring occasionally
• Pour in the broth and cook for a further 10 minutes before adding the pumpkin
• Allow to simmer for 10-15 minutes or until the pumpkin begins to soften
• Remove from the heat and blitz in a food processor or blender – you may need to do this in batches
• Return to the saucepan on a low heat
• Meanwhile put a fry pan on a med/high heat and once hot throw in the bacon
• Cook for 2-3 minutes on each side or until the fat has rendered and gone crispy
• Remove from the heat and set aside
• Once cooled roughly chopped the bacon
• Remove the soup from the heat
• Add the coconut cream (optional), fresh parsley and chopped bacon and stir through
• Season to taste 
• Enjoy