Pumpkin Soup

This creamy pumpkin soup brings all the best fall flavors together in one bowl. Made with pumpkin puree, carrots, onion, and warm spices, it’s topped with crispy bacon and crunchy croutons for a dish that’s rich and cozy.

Ingredient Tips and Easy Swaps

• Pumpkin: I use canned pumpkin, but you can use blended roasted fresh pumpkin if you have it. When shopping, be sure the label on the can reads “puree” and not “pie filling.”
• Vegetables: Other squash varieties like butternut or acorn squash can be added. Carrots add a touch of sweetness, but sweet potatoes can be swapped in if you’d like!
• Soup Base: Heavy cream, broth, and butter make the base for this pumpkin soup. Swap in coconut milk as a dairy alternative.
• Spices & Seasonings: Bay leaf, thyme, nutmeg, salt, and pepper round out the flavor profile. Add a teaspoon of DIY pumpkin spice or ginger for warmth.
• Bacon: Cooked bacon makes a salty complement to this sweet and savory soup. Diced ham or sliced smoked sausage are also excellent.

How to Make Pumpkin Soup

1. Cook bacon and set aside for garnish. Cook vegetables in bacon fat.
2. Combine broth & seasonings, then pumpkin purée and cream and simmer (see recipe below).
3. Blend the soup until smooth. Then garnish and serve.

Storing Leftovers

Keep leftover pumpkin soup covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks. Reheat on the stove to medium heat.

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Pumpkin Soup

This easy pumpkin soup is made with chicken broth, pumpkin, bacon, and warm spices, then blended with cream until silky smooth.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.

• Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.

• Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes. 

• Add the pumpkin and cream and simmer for 2 to 3 minutes.

• Discard the bay leaf and thyme stems, and using an immersion blender or hand blender, puree until smooth.

• Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.

• To use fresh pumpkin, cut a small sugar pumpkin in half and remove the seeds. Brush with olive oil and bake 35-40 minutes at 350°F until tender. Scoop out the flesh and puree in a food processor.
• If you don’t have an immersion blender or a hand blender, puree the finished soup in a regular blender. Be sure not to seal the blender tightly as the steam needs to escape.
• Do  not swap in milk, as it can potentially curdle in hot soup. Heavy cream (or even coconut milk) is the best dairy to use in this recipe because the high-fat content keeps it from separating.
• Leftover soup will keep in the refrigerator for up to 4 days, and in the freezer for 8 weeks. 

 

Calories: 286 | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1034mg | Potassium: 430mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19856IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Lunch, Soup

Cuisine American

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