Roasted pumpkin with rolled pancetta soup

Is been a long time since I posted a soup recipe..  A good and warm soup is always a great comforting idea. Thick and creamy with a fresh hint. Not much caloric because I made it with low fat milk.What more you could ask in a life? 

Pancetta gave it a special touch.For who don't have idea what I'm talking about, rolled pancetta is a  sort of bacon. Typically salt cured and seasoned  with such spices as nutmeg, fennel, peppercorn, dried ground hot pepper  and garlic Then dried  for at least three months

Pancetta can be rolled or straight with all the fat on one side.It is cubed for rendering or adding directly   to dishes for flavor an richness,sliced thin fr serving on is own on blocking or employed  as lardons

My soup was very good  and with the radishes' leftovers i made a quick salad. Nothing  like to eat healthy and good.

And one more thing , I m pretty exciting ´cos I launched   BAs cooking & photos on FB. Like it, and you find some gastronomic tips and also some photo tips Have a wonderful weekend

Ingredients: 1/2 kg pumpkin 1garlic clove 200 g rolled pancetta  (sliced) 1/4 l  (2 cups) low fat milk. 1 thread olive oil Salt and pepper for season Grated radishes  and parsley (optional)

Method: Heat oven  220°C  Remove pumpkin seeds and add a thread of olive oil over it  put on the oven and roast until soft  Meanwhile,cut the pancetta and heat a pan  Put on it the pancetta and garlic minced  Reserve. Remove the pumpkin pulp and add to the mix on the pan, mi well  it. d milk in few and let steam If you like a lighter soup add more milk Great radishes and put over the warm soup garnish with persyl