Lisa Faulkner's roast pumpkin, pancetta and sage soup This delicious pumpkin soup with pancetta and sage is packed with flavour, and perfect for the whole family after a pumpkin carving session. This recipe is part of the #PumpkinRescue. Ingredients 1 pumpkin approx. 1-1.5kg, peeled deseeded and roughly chopped 1 onion roughly chopped 1 clove garlic peeled and smashed 120g cubed pancetta 8-10 sage leaves a good glug of olive oil 1 Knorr vegetable or chicken stock cubes, dissolved in 1 litre of water Salt and pepper 150 ml double cream Method Preheat the oven to 160c Put the pumpkin, onion, garlic, pancetta, torn sage leaves, olive oil, stock , salt and pepper into a roasting tin. Roast for about 40-45 minutes until the pumpkin is tender. Using a slotted spoon reserve the cubed pancetta and set aside Tip the pumpkin,and the contents of the roasting tin into a large saucepan, add the cream and using a hand blender puree until smooth. Add the pancetta and stir through. Season to taste and warm through. With thanks to Lisa Faulkner for the recipe and image.