• Prep: Chop bacon and fry turkey and regular bacon separately until crisp. Set aside.

  Dice carrots, celery and onions. Mince garlic.
• Sautee sliced mushrooms in a little olive oil. Set aside.
• In a large, 6 quart pot, carmelize onions with garlic and olive oil for 5 minutes.

  Deglaze pot with 2 tablespoon white wine (see video in Top Tips on how to deglaze)
• Then add carrots and celery and a dash of salt, Cover with lid and cook for about 10 minutes over medium heat on stove top, stirring occasionally to prevent burning.
• Add water and bouillon to vegetables in pot and bring to a boil.
• Add pumpkin and continue on rolling boil until vegetables are soft (and a fork can easily go through them). Add cumin and Cajun seasoning.

  Add ¼ cup wine.

  Add enough water to fill the pot to 2 inches below rim.
• Remove vegetables with scoop and drain spoon/slotted spoon.
• Puree mixture in blender or food processor. * You may have to do this in small batches.

  Alternatively, you can use an immersion blender.
• Return to pot, add mushrooms and bacon and add additional bouillon to taste, if needed.

Garnish

• Sautee red pepper for topping, if desired.

  Garnish: Top soup with crumbled feta and red pepper and serve.
• Freeze remaining soup, as required. It freezes well!