Pumpkin Squash Leek Bean and Bacon Soup
Cozy up with a bowl of Pumpkin Squash Leek Bean and Bacon Soup, the ultimate comfort food that seamlessly blends velvety textures with bold, savory flavors. This hearty soup is packed with nutrient-rich pumpkin and butternut squash, tender cannellini beans, and aromatic leeks, all simmered together in a richly seasoned broth. Crispy bacon adds a smoky crunch, while a splash of heavy cream creates an indulgently creamy finish. Seasoned with thyme and paprika and garnished with fresh parsley, this soup offers a perfect balance of rustic warmth and gourmet flair. Ready in just over an hour, it’s an ideal choice for chilly evenings, meal prepping, or entertaining guests. Serve it with crusty bread or a light salad for a restaurant-worthy dinner! Keywords: pumpkin soup, squash soup, leek soup, bacon soup, fall recipes, creamy soup, easy soup recipes.
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Recipe Information
Ingredients
- 6 pieces bacon strips
- 2 stalks leek (white and light green parts only)
- 3 cloves garlic cloves
- 3 cups pumpkin (peeled, seeded, and cubed)
- 3 cups butternut squash (peeled, seeded, and cubed)
- 1 15 oz can cannellini beans (drained and rinsed)
- 6 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
In the same pot, add the sliced leeks and cook in the rendered bacon fat until softened, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the cubed pumpkin and butternut squash to the pot. Stir to coat the vegetables in the oil and cook for 5 minutes.
Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the pumpkin and squash are very tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the blended soup to the pot (if transferred) and stir in the cannellini beans, salt, black pepper, thyme, and paprika. Simmer for another 5 minutes to heat the beans through.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, topped with the crispy bacon pieces and fresh parsley. Optionally, add a drizzle of olive oil or a sprinkle of paprika for extra flavor.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 45.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7233 mg | 154% | |
*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.
