Chop the onion, the carrot & the bacon.
Add the oil reserved for frying to a pan & add chopped onion, carrot & bacon.
Add pumpkin seed oil.
Add salt & pepper.
Fry for about 10 min until tender - stir constantly.
Add the spices & the coconut cream mix to the pumpkin puree.
Heat the pumpkin puree in a pot, but carefully: it tends to bubble & splash!
Add the contents of the pan & stir constantly.
Add salt & pepper until you feel it's ok.
Add remaining whipping cream & stir.
Distribute the soup in bowls & add a splash of pumpkin seed oil on top.
Serve immediately.