5.0 from 75 votes
Pumpkin Soup Recipe
This classic pumpkin soup recipe is quick and easy to make and so delicious. It's been our go-to pumpkin soup for years now. We love it because it's creamy (but without using cream) and full of flavor. The maple bacon caramelized onions really take it to the next level.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 341 kcal
Course:
Soup
Cuisine:
North American
Ingredients
Maple Bacon Onions
- 4 lices Bacon
- 1 large onion thinly sliced
- ¼ cup maple syrup
- 1 tablespoon finely minced ginger
Pumpkin Soup
- 1 large onion chopped
- 1 apple peeled, cored, and diced
- 4 cloves garlic
- 3 tablespoons minced ginger
- 1 teaspoon curry powder
- A pinch of red pepper flakes optional
- 4 cups chicken stock
- 15 ounce can of pumpkin see notes for using fresh pumpkin
- Juice from 1 orange about ¼ cup
- 1-2 teaspoons sea salt see notes
Instructions
- Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it's crispy, remove it from the pan and pour half of the bacon oil into a large pot.
- Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
- While the onions are cooking, begin the soup. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues. Add the garlic and ginger and cook for 1 minute. Add the curry powder and, if using, the red pepper flakes, and cook for 1 minute.
- Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
- Serve the soup topped with the maple bacon onions.
Cup of Yum
Notes
- To use fresh pumpkin, choose a 2 lb. cooking pumpkin. Do not use the kind you carve, they're bland! Peel it, remove the seeds, and chop it. Follow the recipe instructions but increase the cooking time to about 15 minutes, or until the pumpkin is soft.
- The amount of salt you need will depend on the type of chicken stock you use and personal preference. Start with 1 teaspoon and add more, if needed.
- If you choose to make this soup without the maple bacon onions, I suggest adding a tablespoon of maple syrup to the soup.
Nutrition Information
Serving
1 ½ cups
Calories
341kcal
(17%)
Carbohydrates
48g
(16%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
1083mg
(45%)
Potassium
798mg
(23%)
Fiber
6g
(24%)
Sugar
29g
(58%)
Vitamin A
16630IU
(333%)
Vitamin C
22mg
(24%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 1083mg | 45% |
| Potassium | 798mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 16630IU | 333% |
| Vitamin C | 22mg | 24% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.