Description

A rich and creamy pumpkin soup featuring savory bacon, aromatic spices, and a velvety texture—perfect for cozy fall dinners or holiday gatherings.

Ingredients

Scale

6 slices bacon, chopped
1 medium onion, diced
1 cup carrots, shredded
2 cloves garlic, minced
1 tbsp brown sugar
4 cups chicken broth
1 bay leaf
1 tsp fresh thyme or ½ tsp dried thyme
¼ tsp ground nutmeg
2 cups pumpkin puree
½ cup heavy cream
Fresh parsley, chopped (for garnish)
Homemade croutons (optional, for serving)
Salt and pepper to taste

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Instructions

Cook chopped bacon in a large soup pot over medium-high heat until crispy. Remove bacon and set aside, leaving rendered fat in the pot.
Add diced onion to the pot and sauté in bacon fat over medium heat until softened, about 3 minutes.
Stir in shredded carrots and minced garlic; cook for 1 minute until fragrant.
Pour in chicken broth, add brown sugar, bay leaf, thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in pumpkin puree and heavy cream; simmer an additional 2-3 minutes.
Remove bay leaf and puree soup with an immersion blender until smooth. Alternatively, blend in batches using a regular blender.
Ladle soup into bowls; garnish with crumbled bacon, a swirl of cream, fresh parsley, and croutons if desired.

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Replace bacon with smoked sausage or omit for vegetarian option using vegetable broth. Add pumpkin spice for extra warmth. Soup stores well refrigerated up to 4 days and freezes for up to 8 weeks.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 8g
Sodium: 700mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 7g
Cholesterol: 40mg