Peel onion, quarter and cut lengthwise into strips. Finely dice the bacon. Steam both in hot oil until soft.
Cut pumpkin into wedges, remove seeds and peel, cut flesh into small pieces. Add pumpkin to bacon and onion mixture and sauté for 5 minutes. Deglaze with orange juice and chicken stock, bring to a boil.
Season with turmeric, salt and pepper. Cover and simmer for 20 minutes. Finely blend the soup with the hand blender. Halve chili peppers, remove seeds, dice finely and add to soup with whipped cream. Blend again for 5 minutes. Season if necessary. Serve sprinkled with coriander leaves.
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