Pumpkin Bacon Soup
Updated Nov 02, 2025, Published on Nov 25, 2022
This post may contain affiliate links. Please read our disclosure policy.
This Pumpkin Bacon Soup is pure Fall in a bowl. It's cozy, creamy, and packed with rich, smoky flavor. It’s the sixth recipe in my Soup Series, and it might be the easiest one yet thanks to canned pumpkin! The base comes together quickly, while crispy bacon adds just the right amount of salt and depth. Want to keep it vegetarian? Just skip the bacon - it’s still totally delicious. I topped mine with roasted salted sunflower seeds for a salty crunch, but pumpkin seeds would be a perfect swap. Finish with fresh herbs like rosemary, thyme, sage, or parsley for a fragrant, flavorful touch.
Be sure to check out the other soup recipes in my Fall Soup Series as well!
- Creamy Tuscan Chicken Orzo Soup
- Easy Tomato Soup
- Peanut Butter Miso Noodle Soup
- Chicken Tikka Masala Soup
- Pesto Orzo White Bean Soup
Did you try this Pumpkin Bacon Soup recipe? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Pumpkin Bacon Soup
Ingredients
- 2 to 4 strips Bacon, depending on size
- 1/2 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 15 oz Pumpkin Puree, 1 can
- 2 cups Chicken Broth, or broth of choice
- 1/2 cup Half and Half, can use heavy cream for a richer soup
Seasonings
- Kosher Salt & Black Pepper, to taste
- 1/4 teaspoon Cayenne
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Pumpkin Spice
- 1/4 teaspoon Cumin
Toppings to Serve
- Pumpkin Seeds, or sunflower seeds; roasted & salted
- Fresh Rosemary, to serve
Instructions
- In a Dutch Oven or large pot, cook bacon over medium heat on both sides until crispy. Remove onto a paper towel lined plate. Drain all but about 1 tsp of bacon grease.
- In the same pan, add the onion and cook for 5 minutes, stirring occasionally. Add minced garlic and cook for 2 more minutes, stirring often.
- Add the can of pumpkin, chicken broth, and all seasonings. Bring to a boil then lower heat to simmer. Cover and cook for 15 minutes.
- Immerison blend, season to taste with salt and pepper, and pour in the half & half. Stir to combine. Divide soup evenly into bowls to serve.
- Break the crispy bacon into small pieces. Evenly divide on top of each bowl of soup. Serve with pumpkin or sunflower seeds and fresh rosemary.
Video
@carolbeecooks Fall Soup Series: Pumpkin Bacon Soup 🎃 a super easy and yummy way to use up that last can of pumpkin still sitting on your shelf! #soup #pumpkin #soupszn #bacon
♬ Roxanne - Instrumental - Califa Azul
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
