Wash the pumpkin, halve and remove the seeds. Cut the pumpkin into evenly sized pieces and set aside.

In a large pot, heat the butter and olive oil, then cook the onion for 3-4 minutes until softened, but not browned.

Add the pumpkin to the pot and allow to cook for one to two minutes, before adding the salt, ras el hanout, and chilli flakes. Crumble over the stock cube and pour over enough warm water so that the pumpkin is just covered (roughly 750ml - 1 litre). Give it all a good stir and bring to the boil.

Turn the heat down, cover loosely and simmer until the pumpkin is soft, about 20 minutes. Remove from the heat and allow to cool slightly before blending with a stick blender to a smooth soup.

Taste for seasoning (try not to add any salt - see note above) and add more spices to taste.

In a small frying pan, fry the slices of prosciutto or bacon until lightly crispy, allow to cool for a minute before portioning out the soup into four bowls, shredding over the prosciutto and crumbling over the feta. Garnish with fresh chives and serve with crusty bread.