Velvety Creamy Pumpkin Soup with Crispy Pancetta

Velvety Creamy Pumpkin Soup with Crispy Pancetta is a rich and smooth fall-inspired soup that combines the sweet and savory flavors of roasted pumpkin, aromatic spices, and the salty crunch of pancetta. This comforting dish is perfect for cool autumn evenings and is sure to warm you up from the inside out.

Ingredients:
– 1 medium pumpkin, peeled and cut into cubes (about 4 cups)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– 4 oz pancetta, diced
– Fresh chives or parsley, chopped (for garnish)

Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the pumpkin cubes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Roast the pumpkin in the preheated oven for about 25-30 minutes, or until tender and lightly browned.
3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
4. Add the minced garlic, ground cumin, ground cinnamon, and ground nutmeg to the pot. Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant.
5. Add the roasted pumpkin to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
6. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
7. Stir in the heavy cream and season the soup with salt and pepper to taste. Keep the soup warm over low heat while you prepare the pancetta.
8. In a small skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain excess fat.
9. Serve the soup hot, garnished with crispy pancetta and a sprinkle of fresh chives or parsley.