Pumpkin Soup is one of the best fall soups you’ll ever taste. A creamy base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is the perfect fall recipe!
I love serving pumpkin soup with some fresh dinner rolls to sop up every drop left in my bowl!
As autumn rolls around, our family tradition is the pumpkin patch. We love roasting pumpkin, making pumpkin seeds, and of course carving jack-O-lanterns together! We always grab a couple extra pumpkins to make homemade pumpkin pie and of course this delicious pumpkin soup!
I love creamy soup recipes from chowder to broccoli cheese soup. There is something so comforting about hugging a warm bowl after embracing the cooler weather. This pumpkin soup recipe is the perfect balance between comfort and festivity! The combo of homemade pumpkin puree and bacon adds a delicious savory kick to slightly sweet soup. It’s PERFECTION.
I love making creamy pumpkin soup, but sometimes I like to change it up a bit. I love adding chili flakes to create a spicy pumpkin soup, and even substituting half of the cream for coconut milk.
How To Make Pumpkin Soup
When you make pumpkin soup, you’re working with a naturally sweet squash. Bacon helps to offset some of the sweetness and create a perfectly balanced soup! Make sure the bacon is crispy enough that you can crumble it, and reserve the fat to cook the onions in.
As with most creamy soups, chicken broth is your main base. I love using homemade chicken broth, but store bought works perfectly too. Once everything has simmered for about 15 minutes, add the cream and pumpkin puree!
If you use milk a hot soup can potentially cause it to curdle. Heavy cream is the easiest dairy to use in pumpkin soup because the high fat content keeps it from separating as easily!
Grab your hand blender and puree the soup until it is smooth almost like a pumpkin bisque! If you don’t have a hand blender or emulsifier, pour the soup into a blender (being careful not to crack any glass) and pulse it a few times before returning it to the pot. Be sure not to seal the blender tightly as the steam needs to escape.
Serving this colorful pumpkin soup recipe is as easy as pouring it into bowls and getting creative with the garnish. Stir in a splash of cream to create a beautiful ripple effect, add some crumbled bacon, parsley, and croutons for a nice crunch!
What To Have With Pumpkin Soup
Because this soup is rich, I usually just serve it with bread or Easy Homemade Buttermilk Biscuits, a quick salad all work well too.
More Pumpkin Recipes You’ll Love
- Pumpkin Cupcakes – So fluffy and moist!
- Pumpkin Dump Cake (3 Ingredient) – Quick prep!
- Pumpkin Blondies
- Pumpkin Cinnamon Rolls – Perfect weekend breakfast!
- Easy as Pie Pumpkin Cheesecake
- Pumpkin Chocolate Chip Cookies – Lunchbox favorite!
- 4 slices bacon chopped
- 1-2 tablespoons butter optional
- 1 medium onion diced fine
- ½ cup carrot shredded
- 1 clove garlic minced
- 1 teaspoon brown sugar
- 2 ½ cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon nutmeg
- 15 ounces pumpkin puree
- ½ cup heavy cream plus extra for garnish
- 2 tablespoons parsley chopped and divided
- ½ cup croutons optional garnish
- In a skillet, cook bacon until slightly crisp. Remove bacon from skillet but keep the grease. Depending on how much fat renders from the bacon, you may need to add a bit of butter to make 2 tablespoons of fat.
- Add onion to skillet and cook to soften. Once opaque, stir in carrot and garlic. Cook for a couple of minutes, then stir in the brown sugar.
- Add the chicken broth, bay leaf, thyme sprigs, salt, pepper and nutmeg. Bring to a boil then reduce to low heat and simmer for 15 minutes.
- Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.
- Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.