Cut the pumpkin into 2.5 cm (1 inch) cubes and put in a roasting tin. Add 1 tablespoon olive oil and stir well. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan, add the onion, garlic, paprika and a little salt and pepper and cook gently for 10 minutes until soft.
Add the cooked pumpkin and stock to the pan, bring to the boil and cook for 5 minutes. Transfer to a food processor or blender and process until smooth.
Meanwhile, cook the bacon under a preheated high grill until crisp.
Spoon the soup into warmed bowls. Break the bacon into small pieces and scatter on top, and drizzle the remaining oil over the soup.