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.
If you want to make this pumpkin soup recipe for Thanksgiving make sure to check out my popular Thanksgiving recipes like southern cornbread dressing, honey roasted carrots and Cajun turkey.
Table of Contents
Pumpkin Soup Ingredients
To make this rich, velvety pumpkin soup you will need sugar pie pumpkin, bacon, onion, carrots, garlic, dried thyme, chicken broth, cream, pumpkin seeds, parsley, salt and black pepper.
How Do You Make Pumpkin Soup?
Start this pumpkin soup recipe by cutting a fresh pumpkin in half. Bake the pumpkin in the oven on a baking sheet 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 and blend the soup. Garnish with bacon and pumpkin seeds, then serve and enjoy.
Tips For The Perfect 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.
- When you remove the pumpkin seeds don’t forget to save them to make roasted pumpkin seeds!
- Be careful when using an immersion blender. Start it on low and keep the head of the blender in the soup to avoid splashes.
- Pumpkin soup stays fresh in the refrigerator for up to 3 days in an airtight container and can be stored in the freezer for 2 months. To reheat frozen soup, thaw the soup overnight in the refrigerator, then heat it on the stove top until warm.
Quick Tip
You can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
Recipe FAQs
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.
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.
The rich, velvety thickness of pumpkin soup comes from the texture of the roasted and pureed pumpkin and the cream in the soup.
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Flavor Variations
This pumpkin soup is fantastic and creamy as-is, but you can change the flavors to suit your taste.
- Toppings: You can add other toppings to your soup such as croutons or parmesan cheese or a drizzle of olive oil for an added flavor boost.
- Spicy: You can bring the heat to your soup by adding your favorite hot sauce or a little cayenne pepper.
- Protein: If you want some meat in the soup, simply add cooked, diced chicken or turkey breast to the soup after it is blended.
- Tangy: You can add a teaspoon of ground ginger, a teaspoon of coriander and a half teaspoon of nutmeg for a tangy soup.
- Squash: You can make this recipe with butternut squash, kabocha squash or acorn squash.
- Herbs: Feel free to add extra herbs to your soup like oregano, rosemary or sage.
- Vegan: For a vegan version you can omit the bacon, substitute vegetable broth for chicken broth and coconut milk for heavy cream. Be aware that the flavor will change.
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.
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Pumpkin Soup Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Soup
Ingredients
- 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.
Notes
- 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.
- 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.
OMG this was quick, easy and YUMMY
This soup was soooo good!!! I’ve made pumpkin soup with the traditional cinnamon, nutmeg, etc but this savory flavor is soooo much better! I absolutely love the idea of sauteing the veggies in bacon fat because it flavored the soup so nicely! I added some diced avocado with the bacon on top and it completely elevated it for those avocado lovers out there. Saving this recipe and going to make a second pot this evening after the first one I made on Saturday! (Today is Monday)
OMG was this soup terrific! Your directions were very easy to follow.
Perfect soup for our fall weather! We loved all the flavors.
Can you replace with canned pumpkin? If so, how much?
One 15 ounce can should work!
I love all things pumpkin, but especially when it’s savory! Thanks so much for sharing this delicious recipe!
Love everything about this soup! Looks so warm and delicious!
This pumpkin soup sounds marvelous! I can’t wait to try this!
Healthy, Nutritious and creamy and I love the Bacon Topping too. Perfect Dinner option.
this is screaming my name! the bacon is a great finisher!
I’m always looking for savory pumpkin recipes! Thank you!
This is absolutely amazing!! Such a perfect soup!
This looks so delicious and tasty! I can’t wait to make this! Soup season is coming and I’m so excited!
This pumpkin soup is couldn’t look any more perfect!
The bacon was an amazing touch to this very tasty dish!