Peel and cut all vegetables to small pieces except for the garlic.
1
Fry the onions in oil in an extra large saucepan.
2
Add the pumpkin fry for another 15 minutes, stirring occasionally.
3
Add the potatoes, parsnip, bay leaf, stock and whole garlic in its peel. Add enough water to cover the vegetables. Simmer for about 40 minutes or until tender.
4
Hunt out the garlic. remove the peel and squash it between 2 spoons. stir it back into the soup.
5
Remove the bay leaf
6
Blend the soup using a hand blender.
7
For the garnish. grill or fry the bacon. Then cut into small pieces.
8
Slice then gently fry the mushroom in butter
9
Divide the soup between 4 bowls and garnish with a sprinkle of parmesan, mushroom, bacon and pumpkin seeds.