2slicesof streaky baconfried and cut into small pieces
Salt & pepperto taste
Olive oilas needed
Preheat oven - 200C
Cut the pumpkin in half and remove the seeds. Place the 2 halves, cut facing up, on an oven tray. With a knife, make a few cuts in the flesh. Season with salt, pepper and drizzle with olive oil. Place in the oven for 1 hour or until soft. Let it cool slightly and remove the flesh from the skin. Set aside.
While the pumpkin is roasting, cook the chestnuts. Heat 1 litre of water in a large sauce pan.
Make a cut, lenghtways, in each chestnut and add them to the water. Cook it for about 30 mins. Remove from the water and let them cool completely. When cool, remove the skin and cut into pieces. Set aside.
Melt the butter in a large pan, over medium-low heat.
Add the onions and let it cook, stirring, until translucent, about 5 mins.
Add the stock, pumpkin, potatoes and chestnuts. Simmer over medium heat until the vegetables are tender, about 45 mins. Let it cool slightly.
With a hand blender, process the mixture until smooth. If it's too thick, gradually add more stock.
Season with salt & pepper. Just before serving, garnish with the bacon and drizzle with a little olive oil.