Method

• 1.
  Combine half the butter, onion, bacon and chopped pear in a large saucepan over medium heat. When hot, cook, stirring, for 8 minutes or until onion is softened.

• 2.
  Add pumpkin and stock, and bring to the boil. Reduce to a simmer and cook for 6 minutes or until pumpkin is tender. Working in batches, place mixture in a blender and whiz until smooth. Transfer to a saucepan, stir through vinegar and keep hot over low heat.
• 3.
  Meanwhile, place extra bacon in a frypan over medium-high heat. Cook for 2 minutes each side or until golden. Transfer to a bowl and set aside. Melt remaining 40g butter in pan. Add reserved pumpkin seeds and sage, and cook for 2 minutes or until seeds are golden.
• 4.
  Using a slotted spoon, transfer seeds to a plate. When sage darkens, transfer to a plate using tongs. Add maple syrup, sliced pear and 1/2 tsp salt flakes to pan. Cook pear for 1 1/2 - 2 minutes each side or until golden.
• 5.
  Divide soup among bowls and top with bacon, pear, sage and pumpkin seeds. Drizzle with pear cooking juices to serve.