Pumpkin Soup with Bacon

This pumpkin soup is roasted pumpkin pureed with vegetables and cream, with a generous amount of smoky bacon on top. The best pumpkin soup you’ll ever eat! It’s elegant enough for a holiday meal, yet quick enough to put together on a busy weeknight.

When the fall season rolls around, I make the most of all the pumpkin and winter squash in the grocery stores by making dishes such as roasted butternut squash, pumpkin dip and this amazingly delicious pumpkin soup.

Pumpkin desserts are great and all, but one of my favorite ways to enjoy pumpkin is in savory form. This pumpkin soup has a velvety texture and tons of flavor. I often serve it for Thanksgiving, but my family also enjoys it as a simple dinner option with some crusty bread on the side.

How do you make pumpkin soup?

Start by cutting a fresh pumpkin in half, then roast it in the oven until it’s tender and caramelized. Cook some bacon in a pot, then add vegetables and seasonings to the pot, along with the roasted pumpkin. Pour in chicken broth, then bring the soup to a simmer. Cook until the vegetables are very soft, then stir in some heavy cream. Use an immersion style blender to puree the soup, or transfer the soup to a traditional blender. Garnish with bacon and pumpkin seeds, then serve and enjoy.

Tips for the best pumpkin soup

• This soup is best with a fresh sugar pie pumpkin, which is a variety of small pumpkin that is sweet and loaded with flavor. Don’t try to use a jack-o-lantern style pumpkin, as they are tough and flavorless. Most grocery stores carry sugar pie pumpkins in the produce section during the fall and winter months.
• You can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
• Pumpkin soup stays fresh in the refrigerator for up to 3 days and can be frozen for 2 months. Thaw the soup overnight in the refrigerator, then reheat it on the stove top until warm.
• You can add other toppings to your soup such as croutons or parmesan cheese for an added flavor boost.

How to cut a pumpkin

Start by cutting a thin slice off the top of the pumpkin to remove the stem. Cut the pumpkin in half lengthwise with a sharp knife. Use a large spoon to scoop all the seeds out of your pumpkin, then it’s ready for the oven.

How to roast a pumpkin

Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray. Place your pumpkin halves, cut side down, on the pan. Bake for 45 minutes or until pumpkin flesh is very tender. Scoop out the cooked flesh, then discard the pumpkin shell.

Is pumpkin soup healthy?

Cooked pumpkin is low in calories and fat, and high in fiber and nutrients, such as Vitamin A, C, E and B. Pumpkin is a great addition to any healthy diet. This soup does contain some added fat and calories in the form of bacon and cream. If you’d like to make the soup a little healthier, you can reduce the amount of cream by half.

This pumpkin soup is a must-make during the cooler weather months. Whether you’re serving it for dinner or as part of a holiday meal, it’s sure to be a big hit.

More fall recipes you’ll enjoy

• Homemade Pumpkin Pie
• Pumpkin Enchiladas
• Kale Apple Salad
• Apple Pork Chops
• 20 Fall Recipes

Pumpkin Soup Video

5 from 11 votes

Pumpkin Soup

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AuthorSara Welch

This pumpkin soup is roasted pumpkin pureed with vegetables and cream, with a generous amount of smoky bacon on top. The best pumpkin soup you'll ever eat! It's elegant enough for a holiday meal, yet quick enough to put together on a busy weeknight.

Time

Prep Time20 minutes

Cook Time1 minute

Total Time1 hour 20 minutes

Course Soup

Cuisine American

Serves 6

Ingredients 

1x2x3x

• ▢ 3 pound sugar pie pumpkin
• ▢ 6 slices bacon diced
• ▢ 1/2 cup onion chopped
• ▢ 2 carrots peeled and chopped
• ▢ 1 teaspoon minced garlic
• ▢ 1/4 teaspoon dried thyme
• ▢ salt and pepper to taste
• ▢ 4 cups chicken broth
• ▢ 3/4 cup heavy cream
• ▢ 1/4 cup pumpkin seeds
• ▢ 2 tablespoons chopped parsley
• ▢ cooking spray

Instructions 

• Preheat the oven to 400 degrees F. Cut the stem end off the pumpkin.
• Cut the pumpkin in half lengthwise and scoop out all the seeds. Place the pumpkin halves, cut side down, on a sheet pan coated with cooking spray.
• Roast the pumpkin for 35-40 minutes or until very soft.
• While the pumpkin is in the oven, cook the bacon in a large pot over medium heat. The bacon should be crispy and browned, which will take 5-6 minutes.
• Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pot, leaving 1 tablespoon in the pot.
• Add the onion and carrots and cook for 5-7 minutes or until onions have softened. Add the garlic and thyme. Add salt and pepper to taste. Cook for 30 seconds.
• Remove the pumpkin from the oven. Scoop out the flesh and add it to the pot.
• Pour the chicken broth into the pot. Bring to a simmer.
• Let the soup simmer for 10-15 minutes or until vegetables are very tender. Stir in the heavy cream.
• Use an immersion blender or a traditional blender to puree the soup until smooth. Taste and add more salt and pepper if needed.
• Top the soup with reserved bacon, pumpkin seeds and parsley, then serve.

Nutrition

Calories: 271kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 747mg | Potassium: 1068mg | Fiber: 2g | Sugar: 8g | Vitamin A: 23141IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 3mg

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