Cut the pumpkin and carrot into cubes. Sauté the chopped onion in butter and add the pumpkin, carrot and ginger. Add the stock and season with spices and pre-blended garlic.
Allow the soup to boil for 20 minutes. Then blend it right into the pan, add the cream and return to boil on the stove.
Separately fry the bacon strips. Serve the creamy soup into bowls and garnish with bacon.
If desired, sprinkle with parsley.