5.0 from 180 votes
Easy Pumpkin Soup
This easy pumpkin soup is made with a creamy chicken base and is loaded with bacon, pumpkin, spices, and pureed until smooth. This squash soup is as festive as it gets!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 302 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 lices Bacon chopped
- 1-2 tablespoons butter optional
- 1 medium onion diced fine
- ½ cup shredded carrot
- 1 clove garlic minced
- 1 teaspoon brown sugar
- 2 ½ cups chicken broth
- 1 bay leaf
- 2 prigs fresh thyme or ¼ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 15 ounces pumpkin puree
- ½ cup heavy whipping cream plus extra for garnish
- 2 tablespoons chopped fresh parsley divided
- ½ cup croutons optional garnish
Instructions
- In a soup pot over medium high heat, cook the bacon until crisp. Transfer to a paper towel line plate, leaving the 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
- Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.
- Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.
- Add the pumpkin and cream and simmer for 2 to 3 minutes.
- Discard the bay leaf and using an immersion blender or hand blender, puree until smooth.
- Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.
Cup of Yum
Notes
- To use fresh pumpkin, cut a small sugar pumpkin in half and remove the seeds. Brush with olive oil and bake 35-40 minutes at 350°F until tender. Scoop out the flesh and puree in a food processor.
- If you don't have an immersion blender or a hand blender, puree the finished soup in a regular blender. Be sure not to seal the blender tightly as the steam needs to escape.
- Milk can potentially curdle in hot soup. Heavy cream (or even coconut milk) is the best dairy to use in this recipe because the high-fat content keeps it from separating.
- Leftover soup will keep in the refrigerator for up to 4 days, and in the freezer for 8 weeks.
Nutrition Information
Calories
302
(15%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
1055mg
(44%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
19935IU
(399%)
Vitamin C
21.5mg
(24%)
Calcium
73mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302 | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 1055mg | 44% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19935IU | 399% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 73mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.