Maple and Rosemary Roasted Carrot Soup

The tastiest soup I have made. I have finished this dish with four extras, you don't in fact need any but they taste damn good together.

5 carrots halved and quartered
1/2 pumpkin in 4 cm wedges
4 garlic cloves chopped
1 sprig rosemary chopped
1/3 cup maple syrup
2/3 cup olive oil (use less if preferred)
1 tbs butter
1 potato chopped
2 onions chopped
2 stems celery sliced
1 handful of parsley chopped
1/2 cup white wine
2 cups stock
Natural yoghurt
Extra virgin olive oil
1/2 cup sliced bacon

Pre-heat an oven to 180C. Combine 1/3 cup olive oil, the maple syrup, 2 cloves of crushed garlic, salt and pepper and the rosemary in a bowl. Toss the carrots in the maple mix. Coat the pumpkin slices in a little oil. Place both the carrot and pumpkin on a grease proof lined tray, pouring over any mixture and then into the oven for 30 minutes or so.
In the meantime saute the celery, onion and remaining garlic in the butter, adding the remaining oil if necessary until translucent. Add the white wine and allow to reduce by half. Add the stock and potato, bring to the boil and reduce to medium low. Cook the bacon in a small saucepan over a medium heat. Allow the rendered fat to make the bacon crispy then remove to absorbent paper.
When the oven vegetables are tender and there is some caramelisation, remove, chop roughly and add to the pot, including any crusty bits. Add half the parsley and if necessary add more stock to mostly cover the vegetables. Allow to simmer for 5 to 10 minutes to allow the flavours to infuse. Blend the soup to your required consistency, add half the bacon pieces, add more stock if required, maple and seasoning if necessary (it should be subtle).
Serve with more parsley, more bacon, a swirl of extra virgin and a teaspoon of yoghurt.