Pumpkin Soup with Wild Boar Bacon

Rub cut sides of pumpkin with olive oil and season liberally with salt and pepper. Roast for 1 hour or until flesh is lightly browned and tender. The aroma of the roasted pumpkin will let you know that it is almost ready to remove from the oven. While the pumpkin is roasting, heat a thin layer of olive oil in a medium skillet over medium-high heat. Add garlic and rosemary and sauté for another 4 minutes. Once the pumpkin flesh is softened, remove from the oven and allow to cool for 30 minutes. Scoop out flesh and place in a food processor or blender. Add carrot, onion, garlic and rosemary mixture and 2 cups of the chicken broth. Pulse until smooth. Bring to a boil.