Pumpkin and Cheese Soup

• 3 rashers smoked streaky bacon, derinded and cut into matchsticks
• 1 large Spanish (or other mild) onion, peeled and thinly sliced
• 3 lb

Put the bacon in a heavy flameproof casserole or saucepan, and cook gently until the fat runs. Add the onion, and cook it with the bacon until soft and translucent, but do not let it brown. Discard any seeds and stringy filaments from the pumpkin, and cut the rind away. Cut the flesh into 1 in /