Creamy butternut and bacon soup

Ingredients

• 1 1/2 kilograms bacon or pork hock
• 1 litre reduced-salt chicken stock
• 3 cups water
• 1 large onion, quartered
• 2 sticks celery
• 2 cloves garlic, peeled
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 kilogram butternut pumpkin, peeled, seeds scraped out, chopped
• 3 large kumara, peeled, chopped
• 1 x 420 gram tin chickpeas, drained pinch of chilli flakes
• 8 slices prosciutto
• 200 grams crème fraîche (or use 250ml cream)
• fresh cream to serve (optional)
• 1/4 cup chopped fresh chives or parsley
• garlic bread or pita to serve (optional)