Pumpkin Soup is full of rich, savory fall flavor that makes your feel so warm and cozy. Pumpkin puree is all dressed up with spices, garlic, ginger, and so much more – like bacon! It’s so easy to make in one pot and certainly worth gathering around the table for.

Two bowls of soup are placed next to a pot.

Pumpkin Soup

We’re right at the cusp of fall turning into winter. As excited as I am for Christmas (bring on the peppermint recipes!) I’m not quite ready to let go of all things pumpkin quite yet. While I definitely 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!

Pumpkin is one of those ingredients that you can really dress up however you’d like. With that being said, I’ve always enjoyed pumpkin with warm autumnal spices like cinnamon and nutmeg. In this pumpkin soup recipe, those classic spices are made even more delicious with a kick of cayenne pepper to spice things up in the most deliciously subtle way. This soup is anything but bland.

Other major players here include maple syrup for a little natural sweetness, orange juice for just a touch of tangy flavor, heavy cream for that signature creamy consistency and of course my most favorite ingredient of all… bacon! The bacon actually gets cooked first, then the garlic and ginger are sautéed in the bacon fat because, well, why not? I think everything is a little more delicious when cooked with bacon.

A large pot is filled with pumpkin soup.

How to Make Pumpkin Soup

This one pot soup recipe is perfect for any fall gathering you have planned! It’s rustic, cozy, smooth and seriously flavorful.

  1. Cook the bacon. Heat a dutch oven (or large pot) over medium high heat and cook bacon until crisp. Transfer to a plate with a slotted spoon so all of that bacon grease stays in the pot.
  2. Cook the onions, garlic and ginger. Add the onions to the pot first. Stir and cook for about 2-3 minutes or until softened. Then, stir in the garlic and ginger and cook for just 1 more minute.
  3. Simmer. Stir in the pumpkin, spices, chicken stock and maple syrup. Bring everything to a simmer, then cover and let it gently simmer for about 15-20 minutes.
  4. Blend it. Remove the pot from the heat. Use an immersion blender to blend everything together until nice and smooth.
  5. Make it creamy. Stir in the orange juice and heavy cream. Season with just a little salt and pepper.
  6. Serve and enjoy! Serve your pumpkin soup with crumbled bacon, pumpkin seeds, candied pecans and a sprinkle of fresh chopped parsley.
A spoon is held above a bowl full of pumpkin soup.

Ingredient Notes

Check out these quick notes before you head to the grocery store:

  • 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.
A full bowl of soup is placed in front of a pot.

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A large pot is filled with pumpkin soup.

Get the Recipe: Pumpkin Soup Recipe

Ultra creamy Pumpkin Soup is spiked with fall spice. A great starter for a multi course holiday dinner or a simple lunch with a green salad, either way it's hearty and soul warming.
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  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon peeled and minced ginger
  • 15 ounce can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 5 cups chicken stock
  • 1/4 cup maple syrup
  • 1 1/2 teaspoon orange juice
  • 1/2 cup heavy cream
  • Garnish, bacon, pumpkin seeds, parsley, pecans.


  • 1 dutch oven


  • In a dutch oven over medium high heat, cook the bacon until crisp. Transfer to a plate with a slotted spoon and set aside.
  • Add the onion to the pan and cook until softened, approximately 2-3 minutes. Stir in the garlic and ginger, continue to cook for 1 minute.
  • Stir in the pumpkin puree, cinnamon, nutmeg, cayenne, chicken stock and maple syrup. Bring to a simmer, cover and continue simmering for 15 to 20 minutes.
  • Remove from the heat and blend the mixture with an immersion blender and blend until smooth.
  • Stir in the orange juice and cream. Season with salt and pepper, to taste.
  • Serve with the crumble bacon, pumpkin seeds, candied pecans and chopped parsley, if desired.


Pumpkin Soup can be made up to 3 days in advance Store in an airtight container, refrigerated, until ready to reheat.
Calories: 205kcal, Carbohydrates: 19g, Protein: 6g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 29mg, Sodium: 296mg, Potassium: 359mg, Fiber: 2g, Sugar: 11g, Vitamin A: 8530IU, Vitamin C: 5mg, Calcium: 48mg, Iron: 1mg