Squash/Pumpkin Soup

Ingredients:
200-250 g bacon, diced
1 large leek about 250 g
1 large onion, peeled and sliced
3 garlic cloves, crushed
1 tbsp fresh ginger
1 1/4 kg pumpkin, peeled and chopped
4-5 cups chicken stock
2 pinches dried tarragon leaves
1 t dried thyme or can use fresh thyme
1/4 t dried chili pepper flakes
1/4 cup parsley
2 tbsp cream (optional)
Cream of chicken in a packet
1/4 tsp nutmeg

Procedure:
1. Preheat oven to 400 F /200C/6 Gas mark
2. Roast squash for 30 minutes
3. Fry bacon. Add leeks, onion, garlic and ginger
4. Add squash, tarragon, thyme and chili flakes
5. Add chicken stock and heat to boiling. Lower heat to simmer.
6. When squash is tender, remove from pot and puree in blender
7. Return to pot and add cream and/or cream of chicken a tbsp at a time until you have the right consistency.
8. Add nutmeg and parsley.
9. Serve.

My Notes:
I noticed that the longer I roasted the squash, the creamier and sweeter it got. As such, I didn't need to add the cream of chicken powder to make the soup creamy. I also start with 4 cups of chicken broth because I don't know how my squash will turn out. I just add a cup of broth at a time until I get the right consistency.