Pumpkin Soup


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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!

A white bowl of creamy pumpkin soup with bacon, parsley, and croutons.

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.

A creamy pot of pumpkin soup with crumbled bacon and fresh parsley.

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.

A close up of creamy pumpkin soup with croutons, bacon, and herbs.

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.

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4.8 from 5 votes
Review Recipe

Pumpkin Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly
Course Soup
Cuisine American
A creamy chicken base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is as festive as it gets!

Ingredients

  • 4 slices bacon chopped
  • 1-2 tablespoons butter optional
  • 1 medium onion diced fine
  • 1/2 cup carrot shredded
  • 1 clove garlic minced
  • 1 teaspoon brown sugar
  • 2 1/2 cups chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 15 oz pumpkin puree
  • 1/2 cup heavy cream plus extra for garnish
  • 2 tablespoons parsley chopped and divided
  • 1/2 cup croutons optional garnish

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Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.

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

Nutrition Information
Calories: 302, Fat: 23g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 1055mg, Potassium: 504mg, Carbohydrates: 18g, Fiber: 4g, Sugar: 6g, Protein: 6g, Vitamin A: 398.7%, Vitamin C: 26%, Calcium: 7.3%, Iron: 13%

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

Keyword pumpkin soup

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Pumpkin Soup garnished with bacon and croutons in a white bowl

 

 

This creamy pumpkin soup recipe is loaded with bacon, pumpkin, and spices. It is the ultimate comfort food! #spendwithpennies #pumpkin #pumpkinsoup #soup #bisque #creamy #pumpkins

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This sounds so delish! But I am on a strict diet…gotta get my cholesterol in check. If I sub yogurt for the cream in the recipe…what result can I expect? Has anyone tried this?

    1. As long as it doesn’t boil/simmer I think it should be fine. It’ll change the flavor slightly and add a bit of tang which I think might be nice with the sweet flavor of pumpkin! Let us know how it goes!

  2. Great flavor and texture made this soup quite delicious! I used one spicy chicken sausage in place of bacon and had to add a little of the butter to sauté the onions. I also used your pumpkin purée recipe to add it fresh. The flavor bits were perfect along with a drizzle of truffle oil on top with cooked sausage bits. Yum – thanks for sharing.

  3. So this is delicious, starter, I added a splash of wine to the simmer. Simmered carrots, onions, bacon grease, added butter and a spash of olive oil to recipe. Added white wine to the simmer. Simmered in the bay leaves, added a dash of ginger, cumin, tumeric, on top of the spices you referred to.,, and a lot of red pepper flakes to make it spicy sweet. Followed most of the same recipe and added a dollup of sour cream at serving time. . Delicious, thank you for the recipe.

  4. Absolutely delicious! My family loves pumpkin soup and I think this is the best I have made. This will be my go to from now on!