Pumpkins are abundant during the fall and winter seasons. Whether you enjoy the warm flavors of a pumpkin spice latte, nibbling on some roasted pumpkin seeds, or having a slice of that homemade pumpkin pie during the holidays – we can all agree that pumpkins are undoubtedly versatile when it comes to how to use them.
For many folks, pumpkin soup may not be the first dish that crosses their minds when pumpkin is mentioned. If you’re reluctant to give pumpkin soup a try, we hope to settle some of those on-the-fence thoughts with our easy to follow, delicious pumpkin soup recipe.
Our pumpkin soup is a rich, creamy, savory dish. Caramelized onion, chicken broth, and bacon give this pumpkin soup its wholesome flavor. Chock-full with classic warm fall spices, this thick and creamy pumpkin soup is guaranteed to be an instant family favorite. Serve this rich, creamy soup on a chilly fall or winter day, topped with a dollop of sour cream, and a side of homemade bread.
Easy Savory Pumpkin Soup
- 1 medium onion
- 1/2 cup shredded carrot
- 1 garlic clove
- 2 tablespoons parsley, divided
- 4 slices bacon
- 1 teaspoon light brown sugar
- 2 1/2 cups chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 15 ounces 100% pure pumpkin puree
- sour cream, for serving
- heavy skillet
- paper towel-lined plate
- immersion or hand blender
Wash and dry the produce. Finely dice the onion. Shred the carrot, mince the garlic, and chop the parsley. Set aside.
In a heavy skillet, cook the bacon until lightly crisped. Carefully remove bacon from the skillet to a paper-towel-lined plate allowing excess grease to drain away. Set aside. But, keep the grease from the bacon in the skillet for the next step.
Add the diced onion to the bacon fat in the skillet. Sauté the onion until they become translucent, about 5 minutes. Next, stir in the shredded carrots and minced garlic. Sauté the garlic until it’s fragrant, about 30 seconds. Stir in the brown sugar.
Pour in the chicken broth. Add the bay leaf, thyme, salt, pepper, and nutmeg. Stir until well blended. Bring the soup mixture to a boil and then reduce to low heat, uncovered for about 15 minutes. Crumble cooled bacon while the soup cooks.
Remove the bay leaf. Next, add the pumpkin puree and heavy cream – Heat thoroughly. Remove the soup from the stove, and wait 10 minutes for the soup to cool slightly. Carefully blend the soup using an immersion or hand blender or by pouring it into a blender. Puree until the pumpkin soup is completely smooth without lumps.
Add one tablespoon of fresh parsley to the pumpkin soup. Serve immediately. Garnish with sour cream, crumbled bacon, and remaining parsley. Enjoy!