Go Back
–+ servings
Pumpkin bacon soup pinterest

Pumpkin Bacon Soup

This hearty combination of sweet, earthy pumpkin with smoky, savory bacon creates a flavor profile that's both comforting and sophisticated. Perfect for chilly evenings, impressive enough for guests, yet simple enough for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup, Starter
Cuisine American, Fall
Servings 6 portions
Calories 325 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion Blender

Ingredients
  

Main Ingredients

  • 4 cups fresh pumpkin peeled and cubed (or 2 15-oz cans pure pumpkin puree)
  • 8 strips thick-cut bacon chopped
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon fresh thyme leaves
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or coconut milk for dairy-free option)
  • 2 tablespoons maple syrup optional, adds subtle sweetness
  • 1/2 teaspoon nutmeg
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Optional Garnishes

  • crispy bacon bits
  • roasted pumpkin seeds
  • fresh herbs
  • swirl of cream

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove about 1/3 of the bacon bits and set aside for garnish, leaving the rest in the pot along with the rendered fat.
  • Add the diced onion to the bacon fat and cook until translucent, about 4-5 minutes. Add the minced garlic, sage, and thyme, then cook for another 30-60 seconds until fragrant.
  • If using fresh pumpkin cubes, add them to the pot and stir to coat with the bacon-herb mixture. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes until the pumpkin is very tender. If using canned pumpkin puree, add it directly with the broth and simmer for 15 minutes, stirring occasionally.
  • Remove the pot from heat and let cool slightly (about 5 minutes). Using an immersion blender, puree the soup until completely smooth. If using a standard blender, carefully transfer batches, remembering to vent the lid. Return the blended soup to the pot.
  • Return the pot to medium-low heat. Stir in the heavy cream, maple syrup (if using), and nutmeg. Season with salt and pepper to taste. Allow the soup to heat through without boiling (which could cause the cream to separate).
  • Serve hot, garnished with reserved crispy bacon bits, roasted pumpkin seeds, fresh herbs, or a swirl of cream as desired.

Notes

Substitution options:
  • For a vegetarian version, replace bacon with 1 tablespoon smoked paprika and 2 tablespoons olive oil
  • Butternut squash works beautifully in place of pumpkin
  • For lighter versions, half-and-half or evaporated milk can replace heavy cream
  • Coconut milk creates a dairy-free alternative with a subtle tropical undertone
Storing Tips:
  • Refrigeration: Store cooled soup in airtight containers for up to 4 days. The flavor actually improves after 24 hours.
  • Freezing: For best results, freeze the base soup before adding cream. When ready to serve, thaw completely, reheat gently, and add fresh cream.
  • Reheating: Warm gently on stovetop over medium-low heat, stirring occasionally to prevent scorching.

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 12gFat: 24gSaturated Fat: 8gSodium: 680mgFiber: 4gSugar: 8gVitamin A: 245IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword Pumpkin Soup, Bacon Soup, Fall Recipe, Comfort Food
Tried this recipe?Let us know how it was!