Pour the olive oil into a large cooking pot, add the pumpkin pieces and sauté on medium heat to soften, a little salt and pepper.
Add the leek and the garlic and sauté for another 5 minutes.
Continue with the chestnuts, herbs, spices and the honey and keep sautéing.
Add the broth and cook on medium heat for about 30 minutes until the vegetables are soft. Stir occasionally.
Pour in the whipping cream and bring to a boil, add a little more salt and simmer for 10 minutes.
Lastly, after removing the spices, mash to get the desired consistency and season with salt and pepper to taste. At the same time, put the bacon into a non-stick frying pan and fry on medium heat, stirring frequently, until the bacon has become crispy.
Serve the soup by adding a little truffle oil to each portion and garnish each plate with some of the crispy bacon and a few chives.