1. Can I use fresh pumpkin instead of canned for this soup?

Yes, you can absolutely use fresh pumpkin! To do so, cut a small sugar pumpkin in half, remove the seeds, and brush the flesh with olive oil. Roast it at 350°F for 35-40 minutes until tender, then scoop out the flesh and puree it for use in your soup. This will add a fresh, homemade flavor to your soup.

2. Can I make this pumpkin soup ahead of time?

Yes, this soup is perfect for making ahead! The flavors actually improve the next day. Once cooked, allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 8 weeks for future use.

3. How can I make this soup dairy-free?

To make a dairy-free version of this soup, simply substitute the heavy cream with coconut milk. This will keep the soup creamy and add a subtle tropical flavor that pairs well with the pumpkin. You can also use a plant-based butter for sautéing the vegetables.

Easy Pumpkin Soup: A Cozy Fall Favorite

Description

Pumpkin soup is a creamy and savory dish perfect for fall. Made with pumpkin puree, bacon, carrots, and spices, this hearty soup is full of flavor and easy to prepare.

Ingredients

Scale

1 medium onion, diced
4 slices bacon, chopped
1/2 cup shredded carrot
1 clove garlic, minced
1 teaspoon brown sugar
2 1/2 cups chicken broth
1 bay leaf
2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
15 ounces pumpkin puree
1/2 cup heavy whipping cream (plus extra for garnish)
2 tablespoons chopped fresh parsley (divided)
1/2 cup croutons (optional garnish)

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Instructions

In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the shredded carrot and minced garlic, cooking for another 1 minute until fragrant.
Add the chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Stir in the pumpkin puree and heavy cream. Let the soup simmer for an additional 2-3 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, use a regular blender in batches.
Stir in 1 tablespoon of parsley and pour the soup into bowls. Garnish with crumbled bacon, a swirl of cream, and extra parsley. Optionally, top with croutons.

Notes

If you prefer a thinner soup, add more broth or milk to adjust the consistency.
You can substitute heavy cream with coconut milk for a dairy-free option.
Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 8 weeks.
If you don’t have an immersion blender, a regular blender will work—just be careful with steam buildup.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 302
Sugar: 6g
Sodium: 1055mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 62mg