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1
Render bacon slowly in nonstick skillet over medium-low heat until crisp.
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2
Remove bacon from pan, reserve for garnish, and heat fat on medium-low.
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3
Add onion and cook for 3 minutes.
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4
Add garlic and continue cooking until onions are translucent.
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5
Do not allow garlic to burn.
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6
Transfer onions and garlic to a soup pot.
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7
Add carrots, tomatoes, and season with salt and pepper.
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8
Cook on medium heat for 5 minutes.
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9
Add the beans, red peppers, chicken broth, zucchini, and yellow squash.
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10
Bring to a boil.
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11
Add basil and oregano.
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12
Cover, reduce heat and simmer for 30 minutes.
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13
Preheat oven to 400 degrees.
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14
Spray baguette slices with cooking spray and lightly toast in oven.
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15
Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
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16
Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften.
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17
Ladle soup into serving bowls.
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18
Sprinkle reserved bacon over top.
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19
Place 2 slices of toast per serving on top of soup.
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20
Mix flour and salt in a bowl.
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21
Remove 1/3 cup of the mixture and set aside.
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22
Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside.
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23
Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste.
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24
Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much.
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25
Roll out dough, and then roll onto pin to transfer to pie tin.
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26
Fill with preferred pumpkin pie or other pie filling.
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27
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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28
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
