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This pumpkin bacon soup is Fall in a bowl and it’s the sixth recipe in my Soup Series! It’s made with canned pumpkin so it comes together really easily. It’s full of salty and smokey flavor from the bacon as well. You can definitely omit the bacon and make this soup vegetarian as well. I had some roasted salted sunflower seeds on hand so I sprinkled in lots of those to serve which added a perfect salty crunch. Pumpkin seeds would also work great. Feel free to sprinkle on the fresh herbs of your choice. I used rosemary, but thyme, sage, or parsely would be delicious.

Also, have you entered my Instagram giveaway to win a Le Creuset Deep Dutch Oven in the color of your choice? If not, make sure to head to my Instagram! What color are you choosing if you win?!

Be sure to check out the other soup recipes in my Fall Soup Series as well!

  1. Creamy Tuscan Chicken Orzo Soup
  2. Easy Tomato Soup
  3. Peanut Butter Miso Noodle Soup
  4. Chicken Tikka Masala Soup
  5. Pesto Orzo White Bean Soup

If you try out this pumpkin bacon soup recipe, please rate/comment!

Pumpkin Bacon Soup

This soup is Fall in a bowl. It's made with canned pumpkin so it comes together really easily. It's full of salty and smokey flavor from the bacon as well. Load it up with toppings and dig in!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 2

Equipment

Ingredients
  

  • 2 to 4 Bacon depending on size
  • 1/2 Yellow Onion chopped
  • 3 cloves Garlic minced
  • 15 oz Pumpkin Puree 1 can
  • 2 cups Broth chicken or vegetable
  • 1/2 cup Half and Half can use heavy cream for a richer soup

Seasonings

Toppings to Serve

  • Pumpkin Seeds or Sunflower Seeds roasted & salted; to serve
  • Fresh Rosemary to serve
Shop Ingredients on Jupiter

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
Keyword Bacon, One Pot, Soup
Tried this recipe?Let me know how it was!

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