Heat a little oil in a saucepan then add the pumpkin to soften for 5 minutes.
Add the asafoetida, sage and chilli flakes, stir and pour in the stock.
Simmer for a further 10 minutes or until the pumpkin has softened.
While the soup simmers, toast the pumpkin seeds in a pan for a few minutes.
Stir in the lactose-free cream.
Blend the soup until smooth in a food processor or by using a hand blender.
Fry pancetta and sprinkle into the soup, and serve with a topping of pumpkin seeds.