Fry the bacon in a medium saucepan until
crisp – you shouldn’t need any oil as the
bacon fat will melt quickly. Add the pumpkin
and shallots and fry until the edges start to
brown, then add the stock and bring to
a simmer. Cover and cook for 15 minutes or
until the pumpkin is tender.
Stir in the kale, cover and cook for
5 minutes or until tender. Stir in the parsley
and season well. Serve with the toast.