Pumpkin and Apple Soup

4 slices bacon, diced
2 tablespoons butter
4 red apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup white wine ( or cider vinegar, white grape juice, apple juice)
1/2 cup apple cider
2 1/2 cups canned pumpkin
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup cream

Directions
1. In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery and garlic cook until soft in the bacon grease.
2. Add the wine, cider and stock. Add pumpkin puree and herbs; simmer for one hour.
3. Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.