Preheat the oven to 400°F and line a baking sheet with parchment paper then set aside.
Slice the stem off of the pumpkin before then slice the pumpkin in half lengthwise. Use a metal ice cream scoop or a sharp-edged spoon to scoop out the seeds and guts. You can clean and save the seeds to roast later if you’d like.
Brush the inside of the pumpkin with a little olive oil or spray some oil on the inside. Then place the pumpkin flesh side down on the lined baking sheet and roast the pumpkin for 30-35 minutes until it is fork tender.
Allow the pumpkin to cool for at least 10 minutes before you begin scooping away the flesh from the skin. After the flesh has been removed from the skin puree it in a blender or a food processor until it’s super smooth.
In a large pot set over medium heat, begin rendering the bacon lardons stirring occasionally, until the bacon is done and crispy. Remove the bacon from the pot and place on a paper towel-lined plate.
Add the diced onion to the pot with the remaining bacon grease and cook for 3-4 minutes or until soft and translucent. Add the minced garlic to the diced onion and cook for 30 seconds to one minute, stirring occasionally.
Add the pumpkin puree to the diced onion and garlic and stir until combined. Add the chicken broth and seasonings. Cover with a lid and allow the soup to come to a boil, then reduce the heat to simmer the soup for at least 15 minutes.
Once the soup has simmered, insert an immersion blender and blend until smooth. Alternatively, you could leave the soup as is for a chunkier texture or you can blend the soup in a blender with the lid removed and a towel placed on top to prevent pressure buildup. After the soup has been blended, add the heavy cream and simmer for an additional 5 minutes.
Serve the soup hot with a drizzle of heavy cream on top and the crispy bacon.