Preheat oven to 220°F / 200°F fan forced.

Place pumpkin and unpeeled garlic on a large baking tray.

Drizzle with oil.

Bake for 20 minutes until golden and tender.

Melt butter in a large saucepan over a moderately high heat.

Cook and stir Leek for 4-5 minutes or until soft.

Remove garlic skin, add garlic to pan with pumpkin and stock.

Bring to boil, cool slightly, process soup until smooth.

Cook bacon in a medium frying pan over moderately high heat for 4-5 minutes or until crisp.

Drain on paper towels, serve soup topped with sour cream and bacon, serve with buttered toast.