In a pot, boil water with a pinch of salt. When it comes to a boil, add the winter melon and cook for 10 minutes. Strain to remove water off of the winter melon.

Heat the pan on medium heat, add butter (2 tablespoons), chopped onions, and a pinch of salt and saute until the onion becomes clear.

Using the same pan, after removing the onion, cook bacon (cut into 1cm width) on medium heat until slightly browned.

Blend the winter melon from step 1, the onion from step 2, milk and cream in a blender. Put it back into the pot, add consommé cubes and warm it on low heat making sure not to burn it.

When the soup has warmed up, add bacon from step 3, and the dish is ready.

Garnish with as much parsley as you want! This soup is also great chilled in the hot summertime.