Using the pot you'll make the soup in, cook the bacon until crispy. Set aside to cool and them crumble it. Save 2 tablespoons of the fat and store the rest in the fridge to use in another recipe.
Add the olive oil and butter, minced garlic, chopped onion and celery, and sage. Saute until the onions are translucent.
Add the potatoes and chicken stock and simmer until potatoes are soft. Don't over cook, don't want them mealy.
Add the pumpkin, corn, bacon crumbles and cream. Stir well. Let sit a few minutes and then taste for salt and pepper. Bacon is sometimes salty so be sure to taste before adding more. Serve when warmed through.
Cooking with Chef Robin, On The Fire, Big Wild Radio.