Ingredients
1. Pumpkin, peeled and cut into small pieces (2kg)
2. finely chopped onions (2)
3. ground cumin (1tsp)
4. chopped parsley (for garnishing)
5. grated cheese (300gms)
6. salt (to taste)
7. ground chilies (to taste)
8. chopped fat bacons (250 gms)

Method of preparation:-
1. Take a lay casserole, put pumpkin pieces in it. Add salt and then put just enough water in the casserole to avoid the pumpkin to burn. Cook it for about 40 minutes or until the pumpkin gets tender. Drain off the excess water and then mash the pumpkin with fork.

2. Take a pan, place bacon in it. Place the pan over moderate heat and cook it until it gets crispy. Mix onions in it and fry for 1 minute. Add this mixture of pan to the mixture of pumpkin in the casserole. Mix it well.

3. Mix chilies, cheese and cumin in the casserole and then cook it until it gets hot over low heat. When the soup gets ready then serve it in bowls and garnish it with chopped parsley.