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Creamy pumpkin soup topped with crispy bacon and herbs for the perfect fall meal.

Pumpkin Soup with Cream and Bacon

A creamy, smoky, and slightly sweet pumpkin soup topped with crispy bacon; perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium sugar pumpkin (roasted and scooped) or 1 large can pumpkin puree Use a cooking pumpkin for best flavor.
  • 6-8 slices bacon, chopped Adjust based on preference for bacon.
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 4 cups chicken broth or veggie broth
  • 1 cup heavy cream (or half and half)
  • 1 tablespoon olive oil or butter Use if bacon is very lean.
  • to taste salt and black pepper
  • a pinch nutmeg or smoked paprika (optional) Adds extra flavor.

Method
 

Cooking
  1. Cook the chopped bacon in a big pot over medium heat until crispy. Scoop it out and set it aside, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add the diced onion to the pot and cook for about 5 minutes, until softened.
  3. Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
  4. Stir in the pumpkin (puree or roasted), followed by the chicken or veggie broth, pour slowly while stirring.
  5. Bring the mixture to a gentle simmer and cook for about 10 to 15 minutes, allowing flavors to develop.
  6. Blend the soup until smooth, using an immersion blender or a regular blender in batches.
  7. Lower the heat and stir in the cream. Taste and season with salt and pepper.
  8. Ladle into bowls and top with crispy bacon before serving.

Notes

Ensure you crisp the bacon properly and keep the heat low after adding cream to prevent curdling.