Heat a large soup or stockpot over high heat. Reduce heat to medium and add one tablespoon olive oil, and coat the bottom of the pan. Add chopped onion and allow to cook, occasionally stirring until wilted and well browned.
Add Carrots, Roasted Red Peppers and stir.
Add pumpkin puree and constantly stir for 1 minute to prevent scorching or sticking.
Add wine and soy sauce to the pot and stir to make sure all the brown bits on the bottom of the pan are released. This is where all the flavour happens in your soup base, so take your time with each ingredient addition and allow some browning process to occur.
Add the black beans, two tablespoons of cumin, one tablespoon granulated garlic, 2 tsp salt and 2 tsp pepper, stir and add the chicken stock.
Put the lid on the pot, turn the heat down to medium-low, and allow the soup to simmer for 40 minutes, stirring occasionally.
While the soup base is simmering, heat a skillet on medium-high heat. Add 1 Tbsp of olive oil and coat the bottom of the pan. Add ground pork, season with one teaspoon of salt, one teaspoon of pepper, one tablespoon of ground cumin and two teaspoons of garlic. Stir to break up the ground pork and mix in the seasonings. Cook until all the pink is gone, but do not overcook. This will finish cooking when added to the soup.
When the soup base has simmered for about 40 minutes, raise the heat to medium-high and add the cabbage and cooked ground pork. If you must drain the fat, then do so, but pastured meat will have very little fat and adds tremendous flavour and mouthfeel to the soup.
Stir well and replace the lid and allow to come to a slow boil. Turn heat down to low and check after 10 mins. Taste for salt and adjust to taste.
Add one tablespoon lemon juice or apple cider vinegar and stir. Taste again and make sure the final bit of added lemon or vinegar has rounded out the flavours. I like a bit more lemon than most (3 tablespoons), so this is a very personal taste adjustment.