Pumpkin Soup

This pumpkin soup recipe comes together quickly and features lots of flavors I associate with autumn. It’s truly easy and delicious soup—I think you’re going to love it!

And if you’re looking for other soups to make this season, try: Creamy Cauliflower and Leek Soup or Cafe-Style Tomato soup.

I’ll be honest, sometimes I think pumpkin soup can be a little boring. I love pumpkin, but I think it’s best when paired with other bold or spicy flavors. This pumpkin soup is far from boring!

Ingredients:

• Pumpkin puree – canned (or make your own)
• Bacon
• Sour Apple
• Onion
• Garlic
• Rosemary
• Cayenne
• Nutmeg

Directions:

Start by cooking the bacon. Set it aside once done, but continue cooking everything else in the bacon fat.

Then, we break down the sour apple, onion, and garlic. This doesn’t take long at all but is probably the “longest” part of this whole recipe.

Next, we’ll add pumpkin puree, stock, spices, and herbs. Once blended, we finish by adding back in the chopped up bacon.

Tips for Making:

• Fresh rosemary is delicious but can be overpowering, so use it sparingly. You can always add more after tasting at the end.
• Chicken or vegetable stock will work just fine in this soup. If you want to remove all animal products, you can omit the bacon (add some oil to cook the vegetables in) and swap the cream for a non-dairy alternative. The final soup will be a little different, but still super tasty.
• This pumpkin soup makes great leftovers! Store in an airtight container for up to 3-5 days and rewarm for a quick lunch.

Serving Suggestions:

While this pumpkin soup is great all on its own and delivers a filling meal, you might want to pair it with a grilled cheese sandwich, toast, crackers, or a pretzel bread bowl.

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5 from 8 votes

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an easy and flavorful pumpkin soup

Yield 2 servings

Prep 5 mins

Cook 20 mins

Total 25 mins

Ingredients

1x2x3x

• ▢ 4 strips bacon
• ▢ ½ yellow onion
• ▢ 1 apple (Granny Smith)
• ▢ 4 cloves garlic
• ▢ ¼ teaspoon nutmeg
• ▢ ⅛ teaspoon cayenne
• ▢ ½ teaspoon rosemary (chopped)
• ▢ 15 ounces pumpkin puree (1 can)
• ▢ 2 cups chicken stock
• ▢ ¼ cup half and half
• ▢ salt and pepper (to taste)

Equipment

• ▢
  immersion blender

Instructions

• In a medium to large pot, cook the bacon.
• Once done, remove the bacon and set aside. Continue to cook in this same pot with the bacon fat.
• Add the chopped onion and peeled/chopped apple. Cook for 2-3 minutes.
• Add the garlic. Season with the nutmeg, cayenne, and rosemary. Cook for another 2-3 minutes.
• Add the pumpkin puree and stock, stir together. Cook another 2 minutes until everything is hot and fragrant.
• Use an immersion blender to blend the soup until smooth.
• Stir in the cream. Taste and salt and pepper to taste.
• Chop up the bacon and add this in before serving.

Notes

You can store leftover pumpkin soup in an airtight container in the refrigerator for at least 3-5 days. 

© Author Emma Chapman

Course Main Course

Cuisine American

Keywords pumpkin, soup

Nutrition

Nutrition Facts

Pumpkin Soup

Amount per Serving

Calories

429

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

9

g

Cholesterol

 

38

mg

13

%

Sodium

 

678

mg

29

%

Potassium

 

1003

mg

29

%

Carbohydrates

 

46

g

15

%

Fiber

 

9

g

38

%

Sugar

 

23

g

26

%

Protein

 

16

g

32

%

Vitamin A

 

33230

IU

665

%

Vitamin C

 

18

mg

22

%

Calcium

 

116

mg

12

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.