6 slices bacon, rind removed and chopped 1 large onion, finely diced 2 teaspoons crushed garlic 1 tablespoon oil 1 1/2 pound pumpkin, peeled and chopped 2 large potatoes, peeled and chopped 3 cups water blended with 3 teaspoons powdered chicken or bacon stock 1/2 cup finely chopped fresh herbs 1/2 cup thickened cream salt and pepper, to taste sour cream and fresh herbs to serve
Heat a large saucepan over a moderate heat. Cook bacon until lightly browned. Set aside.
Add the onion and garlic to the pan with the oil. Cook 3 - 4 minutes. Add pumpkin and potatoes. Cook for 5 minutes, then add the powdered stock. Cover and cook 20 minutes, or until vegetables are tender.
Puree soup using a blender or beat with a hand beater. Stir through bacon, herbs and cream. Season to taste. Garnish with a dollop of sour cream and fresh herbs. Serve hot with garlic bread.