Savor fall flavors and make this pumpkin soup recipe.
Made with either homemade or canned pumpkin puree, it’s a perfect blend of sweet and savory. Onion is combined with the sweetness of carrots, warm spices, and a creamy pumpkin base.
Garnish with crisp bacon and croutons for the perfect meal!
Fall Favorite Pumpkin Soup
- Filled with cozy fall vibes, this pumpkin soup recipe is ideal as a starter for holiday feasts or a main with bread for dipping.
- It’s a make-ahead marvel, with flavors that only get better over time.
- Packed with the goodness of antioxidants and fiber from pumpkin.
- Kid-friendly and adult-approved for all taste buds.
Ingredients for Pumpkin Soup
- Pumpkin – A can of pumpkin is the savory base for this recipe, but you can use blended roasted fresh pumpkin.
- Vegetables – Carrots add a touch of sweetness, while diced potatoes help thicken the soup. Other squash varieties can be added, like butternut or acorn squash.
- Soup Base – Heavy cream, broth, and butter make the base for this pumpkin soup. Swap in a coconut milk as a dairy alternative.
- Spices & Seasonings – Bay leaf, thyme, nutmeg, and salt and pepper round out the flavor profile. Add a teaspoon of DIY pumpkin spice if you’d like.
- Bacon – The salty complement to a sweet and savory soup. Diced ham or sliced smoked sausage are also excellent options.
Toppings – Lots of colorful, crunchy, and tasty toppings make each serving of pumpkin soup a work of edible art! Homemade garlic & herb croutons, sliced green onions, or a few sliced jalapenos make pumpkin soup new every time!
How to Make Pumpkin Soup
- Fry bacon and set aside. Cook onions in bacon fat.
- Add broth & seasonings and simmer to blend flavors.
- Stir in pumpkin and cream and simmer (as per the recipe below).
- Puree soup until smooth with a hand blender.
- Garnish with a swirl of cream or sour cream and any variety of toppings listed above.
Keep leftover pumpkin soup covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks. Reheat on the stove to medium heat.
More Pumpkin Recipes You’ll Love
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Easy Pumpkin Soup
This easy pumpkin soup is made with a creamy chicken base and is loaded with bacon, pumpkin, spices, and pureed until smooth. This squash soup is as festive as it gets!
In a skillet, cook bacon until slightly crisp. Remove bacon from the 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 an immersion blender or hand blender, puree until smooth.
Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon, and remaining parsley.
If you don’t have an immersion blender or 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!
Leftover soup will keep in the refrigerator for up to 4 days, and in the freezer for 8 weeks.
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.
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