Bacon and pumpkin soup

I've not made this yet, but it seems simply enough.

Bacon and pumpkin soup with a dollop of cashew cream - huge family pleaser and NO dairy!

• 1.5kg jap pumpkin
• 4 rashers bacon
• 6 thin slices of chilli pancetta or normal
• 1/2 tsp ground ginger
• 1 tsp black pepper ground
• 1/2 tsp sea salt flakes
• 3 stems of flat leaf parsley 
• 1/4 cup organic coconut cream

Soup:

1. Boil pumpkin for 25 mins or until very tender. 
2. While pumpkin is boiling cook off the bacon that has been cut into thin slices. 
3. Then also cook off the pancetta until crispy and leave to cool on a side plate. 
4. Once pumpkin is cooked remove half the water out of the pot. 
5. Add in the coconut cream, parsley, ginger, salt, pepper and bacon.
6. Then use a hand mixer to blend all the ingredients in the pot until smooth.
7. Then place a dollop of cashew cream and broken up pancetta pieces in the soup once served.

Reproduced from Yum. Gluten Free Magazine as I couldn't find a way to pin it easily.