Pumpkin Bacon Soup
Indulge in the cozy, savory flavors of autumn with this Pumpkin Bacon Soup, a perfect blend of creamy pumpkin purée, crispy bacon, and warming spices. This easy-to-make recipe features hints of cinnamon, nutmeg, and paprika, creating a harmonious balance of sweet and smoky notes in every spoonful. The addition of heavy cream ensures a velvety texture, while tender sautéed onions and garlic deepen the flavor profile. Bacon lovers will rejoice as crumbled crispy bacon serves as both a garnish and a flavor enhancer, adding irresistible crunch. Ready in just 45 minutes, this hearty soup is ideal for weeknight dinners or entertaining guests. Top it with fresh parsley for a pop of color, and serve it warm alongside crusty bread for a complete, cozy meal.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups pumpkin purée
- 3 cups chicken broth
- 1 cup heavy cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside.
In the same pot, add the butter to the bacon drippings. Melt the butter over medium heat.
Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Add the pumpkin purée, chicken broth, cinnamon, nutmeg, paprika, salt, and pepper to the pot. Stir to combine and bring the mixture to a gentle simmer.
Simmer the soup for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and cook for another 5 minutes, until heated through.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with crumbled bacon and fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 37.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 394 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
