Prepare your vegetables and bacon. First, dice the onions and mushrooms. Next, roughly chop your bacon. Finally, roughly chop the pumpkin into medium sized chunks, removing the skin and seeds as you go.

Place your onions into a large saucepan with the butter. Cook on a medium-high heat until the onions are cooked through.

Next, add the mushrooms and bacon to your saucepan. Cook through, stirring occasionally for about 2 minutes or until the mushrooms and bacon are cooked through.

Add the chopped and peeled pumpkin to your saucepan and pour over 4 cups of water(or enough to just cover the pumpkin). Sprinkle the stock cubes over the top before mixing everything together. Allow the soup to come to the boil and then reduce the temperature to a medium-low heat. Simmer your pumpkin soup for around 30 minutes or until the pumpkin is very tender and able to be mashed with a fork.

When your soup has cooked you can add in the garlic and nutmeg.

Blend your pumpkin soup until smooth.

Pour in the cream and stir to combine. Taste test your soup and add salt and pepper if needed.

Serve hot.