Add a little olive oil to a frypan and begin to render down the pancetta for 3 - 4 minutes. When the pancetta starts to release its fat add the sourdough, rosemary and a seasoning of sea salt and toss to combine. Place into the preheated oven. Cook for 15 - 20 minutes or until the sourdough is golden brown and crunchy.
Meanwhile heat 2 tablespoons of olive oil over high heat before adding the pumpkin. Cook vigorously for 4 - 5 minutes before adding the stock, cream and cooking for 10 minutes or until the pumpkin is tender. Using a stick blender blitz the pumpkin mix until silky smooth before adding the butter and adjusting the seasoning with salt and fresh black pepper.
Serve the pumpkin soup garnished with croutons, pancetta, rosemary and freshly shaved parmesan.