Mince the shallots. Cut the bacon into small pieces.

Place a layer of paper towels next to the stove.

Heat the sunflower oil and the butter in a large saucepan over medium heat.

Add the bacon pieces to the hot sunflower oil/butter mixture and fry until crispy.

Transfer the fried bacon from the pan to the paper towels. Let drain and pat off the excess oil.

Add the minced shallots to the pan and cook, stirring frequently until they become transparent and golden in color.

Add the fresh cubed rutabaga and pumpkin to the pan and stir to coat. Cook everything together, stirring frequently, for about 5 -8 minutes.

Add the vegetable broth to the pan. Bring everything to a boil. Lower the heat and simmer for another 30 minutes or until the rutabaga and pumpkin pieces are so soft, you can easily run a fork through them.

In a dry frying pan toast the pumpkin seeds over a medium heat until slightly brown. Remove the pan from the heat and set aside.

Using a stick hand mixer puree the pumpkin and rutabaga mixture. Alternately, transfer the content of the pan to a food processor, puree and then return the pureed mixture to the saucepan.

Mix in the freshly squeezed lemon juice and nutmeg powder. Add salt and freshly ground pepper to taste.

Stir in the heavy cream and cook for another 5 minutes over low flame.

Remove the finished soup from the heat. Transfer to a soup tureen or individual soup bowls.

Garnish with the fried bacon and roasted pumpkin seeds and serve.