Wrap the kabocha pumpkin in plastic wrap and microwave at 600W for 7 minutes. Let it cool slightly, cut off the top, remove the seeds and pulp, and scoop out the flesh.

Slice the onion thinly and cut the bacon into 5mm-wide strips.

Heat olive oil in a frying pan over medium heat. Add the bacon and sauté until slightly crispy. Add the onion and cook until softened. Sprinkle in the flour and stir until no raw flour remains.

Gradually add the milk while stirring, allowing the mixture to thicken. Add the consomme powder, salt, and pepper to taste. Mix in the scooped-out pumpkin flesh and butter until smooth to create the pumpkin cream.