Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.
Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.
Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.
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