Cut pumkin into 3 mm slices, onions into rings and peppers into thin stripes. Heat oil in a pan, add onions and peppers and sear all over a high heat one minute. Add pumpkin and roast them too. Stir in wine or beefstock and let all simmer covered by low heat for about 10 minutes. Stir up from time to time. Remove cover and roast over high heat until reduced. Season with salt and pepper. Serve with crispy fried bacon.