This cozy pumpkin soup is creamy, warm, and perfect for chilly days. Made with fresh pumpkin, onions, and a touch of spice, it’s super easy to whip up!
Nothing beats curling up with a bowl of this soup. I like to sprinkle some pumpkin seeds on top for a little crunch. Trust me, it makes it feel extra special! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use fresh pumpkin if you prefer a homemade touch! Just roast the pumpkin until soft, scoop it out, and blend. Canned pumpkin is also great for convenience. Just make sure you pick pure pumpkin and not the pie filling.
Onion: A medium onion adds sweetness and depth. If you’re short on onions, shallots work great as a substitute and will add a mild flavor. For a lighter version, try using leeks instead.
Bacon: For a vegetarian option, simply omit the bacon or swap it with crispy fried shallots for crunch. Alternatively, turkey bacon is a healthier, leaner choice that still gives a nice crunch.
Cream: If you want a lighter soup, you can replace the heavy cream with coconut milk for a dairy-free option. For a lower-calorie version, use half-and-half or even unsweetened almond milk.
How Do I Get the Perfect Creamy Texture?
Achieving a velvety smooth texture is key for your pumpkin soup. Here’s how to do it right:
- Once your soup has simmered, use an immersion blender directly in the pot for convenience. If using a standing blender, let the soup cool slightly before blending in batches to avoid splatters.
- Puree until completely smooth. If you want an extra creamy touch, you can strain the soup through a fine mesh sieve after blending.
Enjoy this comforting soup with its rich and creamy consistency, warmed up by the spices and topped with crunchy toppings!
How to Make Creamy Pumpkin Soup with Crispy Bacon and Pumpkin Seeds
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Toppings:
- 4 slices bacon
- 2 tablespoons pumpkin seeds (pepitas)
- Fresh parsley, chopped (for garnish)
For Serving:
- Bread slices, for serving
How Much Time Will You Need?
This delightful pumpkin soup takes about 10 minutes for preparation, plus 20-25 minutes for cooking. It’s quick and easy, perfect for a weekend lunch or an evening meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until they are softened and fragrant, about 5 minutes. This will give the base of your soup a wonderful flavor!
2. Mixing in the Pumpkin:
Next, stir in the pumpkin puree along with the vegetable or chicken broth. Add the optional cumin for an extra kick and the cinnamon for warmth. Bring this mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This will allow all those delicious flavors to meld together.
3. Cooking the Bacon:
While your soup is simmering, grab a skillet and cook the bacon over medium heat until it’s crispy. Transfer the cooked bacon to a plate lined with paper towels to drain the excess grease. Once cool, crumble or chop it into small pieces.
4. Blending the Soup:
After simmering, it’s time to blend! Use an immersion blender right in the pot for convenience, or transfer the soup in batches to a standard blender. Purée until smooth and creamy for that luscious texture we love in pumpkin soup!
5. Finishing Touches:
Stir in your heavy cream or coconut milk, season to taste with salt and black pepper, and warm it through gently on low heat without bringing it to a boil.
6. Toasting the Pumpkin Seeds:
In the same skillet that you cooked the bacon, toast the pumpkin seeds over medium heat until they are fragrant and slightly golden, about 2-3 minutes. This adds a lovely crunch to your soup!
7. Serving the Soup:
Pour the hot soup into bowls. Garnish with a drizzle of cream, crispy bacon pieces, toasted pumpkin seeds, and a sprinkle of freshly chopped parsley. It makes for a beautiful presentation!
8. Enjoying Your Meal:
Serve your creamy pumpkin soup alongside slices of rustic bread for dipping or to add some substance to your meal. Enjoy every spoonful of this cozy dish!
Dig into this velvety pumpkin soup, which is rich with warmth from spices and topped with crunchy, savory accents that complement the creamy base perfectly!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until soft, then scoop out the flesh and blend it to achieve the puree consistency. It adds a wonderful depth of flavor!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a bit of smoked paprika or liquid smoke for a similar depth of flavor that the bacon provides!
Can I Store Leftover Soup?
Yes! Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it gently on the stove or in the microwave. You may want to add a splash of broth or cream to loosen it up before serving!
What Other Toppings Can I Use?
Feel free to get creative! You can top your pumpkin soup with croutons, a dollop of sour cream or yogurt, roasted vegetables, or even a sprinkle of feta cheese for added flavor and texture!