Start by peeling and roughly chopping the onion and slicing the garlic. Gently cook in the melted butter until soft.
Peel and chop the pumpkin, but keep the seeds to toast later as a healthy snack.
Add the pumpkin flesh to the onion and garlic. Cook until the pumpkin browns at the edges.
In a separate frying pan, toast the coriander and cumin seeds over a very low heat for about two minutes.
Grind the aromatic spices with a pestle and mortar. Keep the pan for later.
Add the spices and chopped chillies to the onion, garlic and pumpkin mix. Cook together for a minute and then add the stock.
Simmer for 20 minutes, or until the pumpkin is soft.
In the meantime, fry the bacon in the spice pan until it’s really crispy, then chop into small pieces and set aside.
Pour the soup into a food processor or use a hand blender to blitz until smooth.
Return the soup to a pan to warm through, stir through the cream, and add salt and pepper.
Ladle into large bowls (or the pre-prepared pumpkins), sprinkle over the crispy bacon, and serve with lightly toasted sourdough bread.