Roast Pumpkin and Bacon Soup

Approx 3 kg Kent or Jap Pumpkin
1 onion chopped
6-8 shortcuts of bacon trimmed (a good quality smoked bacon will give more flavour to the soup)
1 clove garlic finely diced
500ml chicken stock
2 tbsp olive oil

Chop pumpkin, coat with 1 tbsp of olive oil and roast at 160 degrees for 90 minutes (the longer the better as it will be sweeter and more caramelised). Saute chopped onion, bacon and garlic in remaining olive oil until onion is softened. Add roasted pumpkin, chicken stock and some water to cover pumpkin. Simmer for 5-10 minutes, then blend with a stick mixer. Add more water if needed until it reaches your desired consistency. Serve and enjoy!