Instructions: Peel and dice pumpkin, chop onion and celery. Melt butter in a heavy saucepan and lightly saute vegetables, ginger and bacon bones without color for 2-3 minutes.

Add tomato and chicken stock and simmer until pumpkin is quite soft (about 30 minutes).

Remove bacon bones,puree soup in a vitamiser until smooth. Return to a clean pan, add milk, heat gently. Season to taste with salt and pepper.

Serve hot with a swirl of cream, croutons and chopped parsley.

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