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Creamy Pumpkin Soup is the ultimate cozy fall dinner, and this easy version starts with canned pumpkin so there’s no peeling, chopping or roasting required. Bacon, garlic, ginger and warm spices give it loads of savory fall flavor, while maple syrup and fresh orange juice add just enough sweetness and brightness to balance the richness.
Everything comes together in one pot and finishes with a splash of heavy cream for an irresistibly smooth and creamy texture. Serve it for an easy fall lunch, a cozy weeknight dinner or as a starter for Thanksgiving.
Table of Contents
- Kellie’s Note Gourd Vibes Only
- Why You’ll Love This Pumpkin Soup
- Ingredients for Pumpkin Soup
- What Kind of Pumpkin Should I Use?
- How to Make Pumpkin Soup
- Tips for the Best Pumpkin Soup
- Easy Variations
- What to Serve with Pumpkin Soup
- How to Store and Reheat Pumpkin Soup
- More Easy Soup Recipes
- Pumpkin Soup Recipe
- Pumpkin Soup FAQs
Kellie’s Note
Gourd Vibes Only
I do love me some sweet pumpkin treats like my favorite pumpkin bars, I’ve really been craving pumpkin recipes on the more savory side lately. This pumpkin soup is my latest obsession!
I’ve always enjoyed pumpkin with warm fall spices like cinnamon and nutmeg. In my pumpkin soup recipe, those classic spices are made even better with a kick of cayenne pepper to spice things up in the most deliciously subtle way. This soup is anything but boring.
I like to add maple syrup for a little natural sweetness, orange juice for just a hint of tangy flavor, heavy cream for a rich, creamy consistency and of course my most favorite ingredient of all… bacon! I think everything is a little more delicious when cooked with bacon but you can leave it out for a vegetarian version if you prefer.
Why You’ll Love This Pumpkin Soup
- Easy canned pumpkin shortcut – No peeling, chopping or roasting a whole pumpkin.
- Rich and creamy – Pumpkin puree and heavy cream give the soup an incredibly smooth, silky texture.
- Big savory flavor – Bacon, garlic, ginger and warm spices keep the soup cozy without making it overly sweet.
- Made in one pot – Everything cooks in the same Dutch oven for easy prep and cleanup.
- Perfect for fall – Serve it for lunch, dinner or as a cozy starter for a holiday meal.
- Easy to make ahead – Prepare the soup in advance and gently reheat it when you’re ready to serve.
Ingredients for Pumpkin Soup
- Bacon – I use regular pork bacon. However, you can use turkey bacon if preferred. Just note that it may not yield as much fat, so you might have to supplement with a little bit of butter.
- Onion – A yellow onion is preferred since it has a natural sweetness to it. A white onion will also do in a pinch.
- Garlic – I love freshly minced garlic! It creates the best aromatic element. Avoid using pre-minced garlic if you can help it.
- Ginger – Just like the garlic, fresh ginger is preferred. In a pinch, dried or paste garlic will also be fine.
- Pumpkin Puree – You can always feel free to go the extra mile with some homemade pumpkin puree!
- Spices – Cinnamon, nutmeg and a small pinch of cayenne pepper create the very best depth of flavor.
- Chicken Stock – I love using homemade chicken stock whenever I have the chance. If you do go with store-bought stock, try to use a low-sodium option so you don’t end up with a salty soup.
- Maple Syrup – I recommend using real maple syrup. Leave the pancake syrup where it belongs – on pancakes!
- Orange Juice – I’ve found that the very best flavor comes from squeezing an orange to get the juice.
- Heavy Cream – You can use half and half instead. Just note that your soup may not be quite as thick and creamy.
What Kind of Pumpkin Should I Use?
This Pumpkin Soup recipe is designed to be made with plain canned pumpkin puree, which is one of the reasons it’s so quick and easy.
Be sure to buy 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices that will change the flavor of the soup.
Homemade pumpkin puree can also be used. Because homemade puree can vary in moisture content, you may need to use a little more or less stock to get the consistency you like.
How to Make Pumpkin Soup
- Cook the bacon. Cook the bacon in a Dutch oven over medium-high heat until crisp. Transfer it to a plate with a slotted spoon, leaving the bacon drippings in the pot.
- Cook the aromatics. Add the onion and cook for 2–3 minutes, until softened. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Simmer. Stir in the pumpkin puree, cinnamon, nutmeg, cayenne, chicken stock and maple syrup. Bring to a gentle simmer, cover and cook for 15–20 minutes.
- Blend until smooth. Remove the soup from the heat and use an immersion blender to puree until completely smooth.
- Make it creamy. Stir in the orange juice and heavy cream. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with crumbled bacon, pumpkin seeds, candied pecans and chopped parsley, if desired.
Tips for the Best Pumpkin Soup
- Use pumpkin puree, not pumpkin pie filling. Plain pumpkin lets you control the sweetness and spices yourself.
- Don’t drain the bacon fat. That’s where a lot of the savory flavor starts. Cook the onion, garlic and ginger right in the drippings.
- Use low-sodium stock. Bacon already adds saltiness, so low-sodium stock makes it easier to season the soup at the end.
- Blend until completely smooth. An immersion blender is the easiest option because you can puree the soup right in the pot.
- Adjust the consistency if needed. If the soup is too thick, stir in a splash of chicken stock. If it’s thinner than you like, simmer it uncovered for a few minutes.
- Add the cream at the end. Stir it in after blending for the smoothest, richest finish.
- Taste before adding salt. The bacon and chicken stock may already add plenty of seasoning.
Easy Variations
- Vegetarian Pumpkin Soup – Leave out the bacon, sauté the onion in olive oil and replace the chicken stock with vegetable stock.
- Spicier Pumpkin Soup – Add a little more cayenne pepper to taste.
- Mild Pumpkin Soup – Reduce the cayenne or leave it out entirely.
- Extra Creamy Pumpkin Soup – Add an extra splash of heavy cream or drizzle a little over each bowl before serving.
- Turkey Bacon – Substitute turkey bacon for pork bacon. Add a little butter or olive oil to the pot if needed since turkey bacon usually produces less fat.
What to Serve with Pumpkin Soup
Pumpkin Soup makes a cozy lunch or light dinner on its own, but it’s even better with something for dipping.
Serve it with crusty bread, garlic bread, dinner rolls or a grilled cheese sandwich. A simple green salad is a great choice if you want to keep the meal lighter.
For Thanksgiving or another fall dinner, serve smaller bowls as a starter and finish each one with crumbled bacon, pumpkin seeds, candied pecans, parsley or a drizzle of cream.
How to Store and Reheat Pumpkin Soup
- Refrigerator – Store leftover Pumpkin Soup in an airtight container in the refrigerator for up to 3 days.
- Make Ahead – You can make the soup up to 3 days in advance. Store it covered in the refrigerator and reheat it just before serving.
- Reheating – Reheat Pumpkin Soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through.
- The soup may thicken after refrigeration. Stir in a splash of chicken stock as it reheats until it reaches the consistency you like.
- Freezing – I recommend adding freezing instructions only after testing this specific recipe after freezing and thawing because it contains heavy cream.
More Easy Soup Recipes
If you’re craving another cozy bowl of soup, try one of these easy favorites next:
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Pumpkin Soup Recipe
Equipment
- chef's knife
- cutting board
- grater
- measuring cup
- measuring spoons
Ingredients
- 4 slices bacon, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 15- ounce can pumpkin puree, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken stock
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons fresh orange juice
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- For Serving, Optional
- Reserved crumbled bacon
- Pumpkin seeds
- Candied pecans
- Chopped fresh parsley
- Heavy cream for drizzling
Instructions
- Cook the bacon. In a Dutch oven over medium-high heat, cook the bacon until crisp. Transfer to a plate with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Cook the aromatics. Add the onion and cook until softened, about 2–3 minutes. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Simmer the soup. Stir in the pumpkin puree, cinnamon, nutmeg, cayenne, chicken stock and maple syrup. Bring to a simmer, cover and cook for 15–20 minutes.
- Blend. Remove from the heat and use an immersion blender to puree the soup until completely smooth.
- Finish the soup. Stir in the orange juice and heavy cream. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with the reserved crumbled bacon, pumpkin seeds, candied pecans, chopped parsley or a drizzle of cream, if desired.
Notes
- Pumpkin Soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to reheat.
- Reheat gently on the stovetop over medium-low heat.
- If the soup becomes too thick after refrigeration, stir in a splash of chicken stock until it reaches your desired consistency.
- For a vegetarian Pumpkin Soup, omit the bacon, sauté the onion in olive oil and substitute vegetable stock for the chicken stock.
- Be sure to use plain pumpkin puree and not pumpkin pie filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Soup FAQs
Can I use canned pumpkin to make Pumpkin Soup?
Yes. This recipe is specifically made with canned pumpkin puree, which makes it especially quick and easy because you don’t need to peel, chop or roast a whole pumpkin.
Is pumpkin puree the same as pumpkin pie filling?
No. Use plain 100% pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that will change the flavor of the soup.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works well, but its moisture level can vary. Add the chicken stock gradually or adjust the finished soup with a little extra stock if necessary.
Can I make Pumpkin Soup vegetarian?
Yes. Skip the bacon and sauté the onion in olive oil instead. Replace the chicken stock with vegetable stock.
Can I make Pumpkin Soup ahead of time?
Yes. Pumpkin Soup can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat it before serving.
How do I reheat Pumpkin Soup?
Reheat the soup in a saucepan over medium-low heat, stirring occasionally. If it has thickened in the refrigerator, add a splash of chicken stock until it reaches your desired consistency.
Why is my Pumpkin Soup too thick?
Pumpkin puree naturally creates a thick soup. Stir in additional chicken stock a little at a time until the consistency is just right.
How do I thicken Pumpkin Soup?
Let the soup simmer uncovered for a few minutes so some of the excess liquid can evaporate. Continue simmering until it reaches the consistency you like.
Do I need an immersion blender?
An immersion blender is the easiest way to make Pumpkin Soup smooth because you can puree it directly in the pot. If you use a countertop blender instead, let the soup cool slightly and work carefully in batches.
Can I double this Pumpkin Soup recipe?
Yes. Use a large enough Dutch oven or stockpot to hold the increased volume. A larger batch may take a little longer to come to a simmer.
What can I serve with Pumpkin Soup?
Crusty bread, garlic bread, dinner rolls, grilled cheese and a simple green salad all pair well with Pumpkin Soup. It also makes a great starter for Thanksgiving or another fall dinner.
I need to make this pumpkin soup for vegetarians so I will not use the bacon or chicken broth. Do you think it will still work? Is there anything you would add to make it any better? (I plan to make two batches for Thanksgiving, one with the bacon and one for the vegetarians.)
It will definitely still work. I’d just use oil and vegetable stock.
We are in our 70s and 80s. High blood pressure, cholesterol and my husband had a tia. I am allergic to lactose. I have IBS. My husband was told to eat a Mediterranean diet so I have been also. Do your recipes fit into our lifestyle.
I do, you can just click on the recipe index and there’s a category for healthy recipes. You can browse through everything and find the recipes that will work best for you.
what is the white garnish you use on the soup
I just drizzled a little cream on top.