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!
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!
- Pumpkin puree – canned (or make your own)
- Sour Apple
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.
Frequently Asked Questions
What spices go well with pumpkin?
Spices that are bold or spicy, like nutmeg, cloves, cinnamon, ginger, cayenne, or chili. Fresh herbs like rosemary, thyme, and sage also go well with pumpkin.
How long can leftover pumpkin soup be stored in the refrigerator?
So long as it’s stored in an airtight container it will be fine for at least 3-5 days and likely longer.
Looking for more recipes? Check out 15+ Easy Homemade Soups.
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- 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)
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.