Easy Pumpkin Soup


This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Soup is a creamy fall soup with lots of flavor and using canned pumpkin makes this recipe a breeze. This rich soup is full of pumpkin, warm spices, and pureed until smooth and topped with bacon.

Serve it along with some fresh dinner rolls to sop up every drop left in the bowl!

Pumpkin Soup in a white bowl

A Fall Favorite

Fall is filled with all things pumpkin for us. Roasting pumpkin, making pumpkin seeds, and of course carving jack-O-lanterns (not to mention a classic homemade pumpkin pie).

  • This pumpkin soup recipe is the perfect balance between comfort and festivity!
  • Use canned or homemade pumpkin puree to make this recipe quick.
  • This recipe is versatile, add in some chili flakes to create a spicy pumpkin soup, or even substitute cream for coconut milk. Endless possibilities.

Overhead shot of Pumpkin Soup in pot

How To Make Pumpkin Soup

Smoky and salty, bacon is great with the sweetness of pumpkin to create perfectly balanced flavor! Make sure the bacon is crispy enough that you can crumble it, and reserve the fat to cook the onions in.

  1. Fry bacon and set aside. Cook onions in bacon fat.
  2. Add broth & seasonings and simmer to blend flavors.
  3. Stir in pumpkin and cream and simmer.
  4. Puree soup until smooth with a hand blender.

Blender Tip: If you don’t have a hand blender, puree in a regular blender. Be sure not to seal the blender tightly as the steam needs to escape. Pulse a few times to smooth out the soup before returning it to the pot.

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!

Bowl of Pumpkin Soup

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!

Because this soup is rich, I usually just serve it with bread or Easy Homemade Buttermilk Biscuits, a quick salad works well too.

More Pumpkin Recipes You’ll Love

Did your family love this Pumpkin Soup recipe? Be sure to leave a comment and a rating below! 

Pumpkin Soup in a white bowl
4.9 from 19 votes
Review Recipe

Pumpkin Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
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
  • 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
  • teaspoon pepper
  • 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

Follow Spend with Pennies on Pinterest

Instructions

  • 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. Discard bay leaf and using a hand blender, puree until smooth.
  • Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.

Recipe Notes

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 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.
Milk can potentially curdle in hot soup. Heavy cream (or even coconut milk) is the easiest dairy to use in this recipe because the high-fat content keeps it from separating as easily!
 

Nutrition Information

Calories: 302, Carbohydrates: 18g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 1055mg, Potassium: 504mg, Fiber: 4g, Sugar: 6g, Vitamin A: 19935IU, Vitamin C: 21.5mg, Calcium: 73mg, Iron: 2.3mg

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

Keyword best pumpkin soup recipe, how to make pumpkin soup, pumpkin soup, pumpkin soup recipe
Course Soup
Cuisine American
Pumpkin Soup in a bowl and cooked in the pan with a title
Pumpkin Soup in the pot with writing
top view of Pumpkin Soup with a title
Pumpkin Soup in the pan with a title

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes