1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin! To make fresh pumpkin puree, cut a small sugar pumpkin in half, remove the seeds, and roast it at 350°F for about 35-40 minutes, until tender. Scoop out the flesh and puree it in a food processor until smooth. Fresh pumpkin will add a slightly different texture and flavor to the soup but will still create a delicious result.

2. Can I make this pumpkin soup in advance?

Yes! Pumpkin soup actually tastes even better the next day as the flavors continue to blend. You can make it a day ahead and store it in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If you want to make it further in advance, this soup can also be frozen for up to 8 weeks.

3. What are some great topping options for pumpkin soup?

There are many delicious toppings you can add to elevate the flavors of pumpkin soup. Consider garnishing with crumbled bacon, sour cream, or a drizzle of heavy cream for extra richness. For a bit of crunch, homemade croutons or roasted pumpkin seeds work wonderfully. You can also add sliced green onions, fresh herbs like parsley, or a few slices of jalapeños for a bit of heat.

4. Can I make this recipe vegetarian?

Yes, you can make this pumpkin soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can also use coconut milk instead of heavy cream to make it dairy-free. The result will still be a delicious, creamy pumpkin soup packed with flavor!

Pumpkin Soup - Easy Comfort Recipe (5 Ingredients)

Name: Pumpkin Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1-2 tablespoons butter (optional); 1 medium onion, diced fine; 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

Description

This easy pumpkin soup is the perfect comfort food for chilly days. With a rich, creamy texture and a combination of savory spices and crispy bacon, this soup is a cozy bowl of fall flavors. Whether you’re serving it as a starter or a main course, this pumpkin soup will warm your soul and satisfy your taste buds.

Ingredients

Scale

4 slices bacon, chopped
1-2 tablespoons butter (optional)
1 medium onion, diced fine
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 crispy. Transfer to a paper towel-lined plate, leaving the bacon fat in the skillet.
Reduce the heat to medium and add the diced onion. Cook until softened, about 3 minutes. Stir in the shredded carrot and minced garlic, cooking for another minute until fragrant.
Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce to low heat and simmer for 15 minutes.
Stir in the pumpkin puree and heavy cream. Let the soup simmer for 2–3 minutes.
Discard the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a regular blender and blend in batches.
Pour the soup into bowls and garnish with crumbled bacon, a swirl of cream, and fresh parsley. Serve with croutons, if desired.

Notes

If using fresh pumpkin, roast a small sugar pumpkin and puree it for a fresh option.
If you don’t have an immersion blender, blend the soup in a regular blender, but let it cool slightly first to avoid splattering.
Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 8 weeks.
For a dairy-free version, substitute coconut milk for the heavy cream.
For extra flavor, consider adding a teaspoon of homemade pumpkin spice or curry powder.

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

Nutrition

Serving Size: 1 bowl
Calories: 302
Sugar: 6g
Sodium: 1055mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 62mg