Heat oil in a saucepan and fry the onion and carrot.

Combine the potatoes, pumpkin and rosemary, salt and saute for 3 minutes over high heat.

Add the Spelt and cook for two minutes.

Deglaze with the wine.

Add a liter of hot broth and cook for 45 minutes, gradually adding broth if it withdraws too, taste the cooking level and if necessary continue to cook until the Spelt is cooked.

While cooking spelt sauté the bacon in a frying pan, without adding oil (just do it ourself a little fat to fry) and make it become crispy, then set it aside.

Put the soup into bowls and add two spoons of bacon, a little olive oil and grated pecorino.