Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.