Recipe: Creamy Pumpkin Soup with Crispy Bacon

The first time I ever tried pumpkin soup was on our honeymoon in Aruba. It was by far the best soup either of us have ever had. Since then I have tried a few recipes but haven’t found anything that compared to the one we tried in Aruba. And while I wouldn’t say this one is better it is pretty darn close! It is creamy, really rich and very filling. I would love to serve this an an appetizer during the holidays with crispy bread to dip in it.



This recipe takes about an hour and a half between cooking and prep time but every minute is worth it. I hope you like it!

Pumpkin Soup Recipe | Inspired by The Comfort of Cooking


3 cups chicken broth

2 cups pumpkin puree

1 small chopped onion

1/2 tsp. chopped fresh thyme

2 cloves garlic, minced

1/2 tsp. freshly ground ginger

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/2 cup heavy whipping cream


4 pieces cooked bacon, chopped (we used turkey bacon)

Sour cream (or plain greek yogurt)


  1. In a large pot, combine the first 8 ingredients and bring to a boil.
  2. Reduce heat to low and simmer for 30 minutes, uncovered.
  3. Using a food processor or blender, puree soup in small batches (1 cup at a time)
  4. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
  5. Pour into serving bowls. If desired, top with chopped cooked bacon and/or sour cream (or greek yogurt).


Pumpkin Soup Picture

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