1. Prepare the Hokkaido pumpkin, butternut squash, potatoes, onions, and garlic. Then cut all of these into thin slices.

2. Find a good large pot and melt the butter. Once the butter has melted, place all the vegetables in the pot and sauté them over medium heat until tender.

3. Now pour the water into the pot, add two twigs of thyme, a good amount of salt and pepper, and let it boil down over medium heat.

4. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Spread 100 grams of bacon slices on a piece of parchment paper on a baking tray and place it in the oven. When the bacon slices are crispy, take them out and place them on pieces of paper towels.

5. When most of the water has evaporated and the vegetables are completely tender, blend the soup with an immersion blender until the soup is homogeneous.

6. Now add the cream and blend the soup again, then season the soup with salt and pepper to taste.

7. Place your crispy bacon between two cutting boards and press down, so the bacon is crushed into a delicious bacon crumble.

8. Now sprinkle bacon crumble and fresh thyme over the soup, and you're ready to serve.

Enjoy your meal!