Spiced pumpkin soup with bacon by Molly Dunlop

Serves 4, generously.

A medium onion
2 teaspoons cumin seed
50 g butter
2 small dried chillies
2 plump cloves of garlic
1 litre chicken or vegetable stock
900 g pumpkin
4 rashers smoked bacon
1 tablespoon coriander seeds
100 ml single cream

Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.

Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty - about 2 minutes. Keep the pan to one side for later. Grind the roasted spices in a coffee mill or pestle and mortar. Add them and the chillies to the onions and pumpkin. Cook for a minute then add the stock.

Leave to simmer for 20 minutes or so until the pumpkin is tender. Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little then cut up into small pieces. Whizz the soup thoroughly in a blender or food processor till quite smooth.

Pour in the cream and taste for seasoning, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot, with the bacon bits scattered on top.