This creamy Roasted Pumpkin Soup Recipe tastes just like Fall with warming spices, savory bacon, and a cozy, smooth texture. I love starting with roasted pumpkins for an unbeatable caramelized richness, but you can also use canned pumpkin to save time.
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Creamy Pumpkin Soup Recipe
We’re just beginning the chilly season here in Idaho, and I’m not going to hide it—I’m excited. We had a great summer enjoying the pool and sunshine, but I’m ready for a change of pace. Bring on the cool weather, fuzzy socks, and comforting, cozy soups I love, like Beef Stew, Split Pea Soup, and Chicken Tortilla Soup.
This pumpkin soup will be the first bowl I reach for this year. It’s hearty and creamy from the roasted pumpkin, rich from the coconut milk and bacon, and warms from the inside out, courtesy of the perfect blend of warm spices. This recipe gets me excited for all of the pumpkin recipes, from Pumpkin Cheesecake to Pumpkin Pie and my husband’s favorite Pumpkin Cake.
Pumpkin Soup Ingredients
The ingredient list is short and sweet for our easy Pumpkin Soup recipe.
- Pumpkin– we need two 2-pound pumpkins or one 4-pounder. If using canned, see variations below.
- Bacon and onion – use the rendered bacon fat to saute the onion. To keep it vegetarian, you can sautee in olive oil.
- Spices – cinnamon, nutmeg, allspice, salt, and pepper
- Vegetable Stock – you can use store-bought stock or make your own Chicken Stock or Turkey Stock
- Coconut Milk – unsweetened, full-fat coconut milk adds creaminess and flavor and keeps the soup dairy-free.
- Maple Syrup – to add a light layer of sweetness
Variations
- Squash – readers love our Butternut Squash Soup, made with a similar method, but you can swap the pumpkin with any similar squash. Try Kabocha, Buttercup, or Roasted Acorn Squash.
- Canned Pumpkin – You can substitute 2 cans of pumpkin puree, or use homemade pumpkin puree.
- Heavy Cream – instead of coconut milk
- Spices – try swapping the spices for curry powder, turmeric, or cumin
How to Buy Pumpkins for Roasting
We use sweet baking pumpkins for pumpkin soup—often called Pie Pumpkins or Sugar Pumpkins—not the Jack-O-Lantern variety. You’ll find these smaller, meatier squash at the grocery store produce section or at your local Farmers Market. They are much easier to cut and fit into an oven for roasting and have a much better texture for eating.
Find a squash with firm skin without nicks or bruises. We use two 2-pound pie pumpkins, but you can use one 4-lb pie pumpkin if you prefer. If you’re picking one off the vine at your local farm, here’s a guide on how to pick the best pumpkin.
Why roast pumpkin for pumpkin soup?
Roasting pumpkin for pumpkin soup makes all the difference, and it doesn’t take much extra effort! I actually think it’s easier than having to peel pumpkin skins ahead. They are easy to remove once roasted. The caramelized flavors from the roasted pumpkin puree create an amazing depth of flavor so each bite is complex and deeply satisfying. If using canned pumpkin, add more maple syrup to taste.
How to Make Pumpkin Soup
- Roast the pumpkins – preheat oven to 425°. Cut pumpkins into quarters and scrape out the seeds (Save them to make Roasted Pumpkin Seeds). Place pumpkin pieces on a lined sheet pan, cut-side down, and bake for 35-40 minutes or until tender. Remove the skin and set aside the pumpkin flesh.
- Cook the bacon in a large Dutch oven or heavy-bottomed pot until crispy. Remove and reserve the bacon, leaving 3 Tbsp of bacon grease in the pot.
- Sauté the onion in the grease until soft (6-7 minutes) and then add garlic, salt, pepper, and the 3 spices, sautéing for another minute.
- Add pumpkin and broth to the pot. Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes.
- Blend the soup until smooth using a blender (see blending options below).
- Add the coconut milk/cream, and then return the soup to a boil. Add the maple syrup to taste and adjust the spices.
3 Ways to Blend a Creamy Pumpkin Soup
There are several ways to blend a creamy soup – the blender is my favorite for the silkiest texture.
- High-Powered Blender – I carefully spoon the hot soup into the blender in step 5, filling it only halfway, and blend in batches.
- Immersion Blender – No need to move the hot liquid, just place the head of the immersion blender into the pot and blend the soup thoroughly. It can spatter, so wear an oven mitt and apron.
- Food Processor – This is the least effective option for making pumpkin soup since it won’t be silky smooth.
How to Serve Pumpkin Soup
This simple soup is so easy to make and easy to serve. Here are a few of our suggestions for plating, topping, and side dishes:
- Plating: Spoon into a warm bowl, or serve in a hollowed-out mini pumpkin or a small sourdough bread bowl.
- Toppings: Sprinkle with roasted pumpkin seeds (pepitas), small croutons (or Sourdough Croutons), oyster crackers, bacon bits, or freshly cracked pepper.
- Pair with: Sourdough Discard Crackers, Crusty Bread, or Focaccia for dipping. On the side, I like serving Grilled Cheese.
Pumpkin Soup is one of the most festive and satisfying soups for when the weather gets chilly. It’s creamy, warming, and easy to serve to a crowd of hungry friends. Roasting the pumpkin before cooking gives the soup a great depth of flavor – it’s delicious!
Roasted Pumpkin Soup Recipe
Ingredients
- 2 small pie pumpkins (2 lbs each), or 1 larger 4lb sugar pumpkin
- olive oil
- 6 oz bacon, chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly cracked black pepper, plus more to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 4 cups vegetable broth or chicken stock
- 1/2 cup full-fat coconut milk (unsweetened), or heavy whipping cream
- 2-3 Tbsp real maple syrup
- 1/3 cup pepitas (pumpkin seeds), toasted on a dry skillet until golden brown
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash, dry, and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and carefully cut it into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds. Place pumpkin halves on a baking sheet cut-side down and bake for 35-40 minutes, or until easily pierced with a fork. Peel and discard the skin.
- Place a large 5 1/2 Qt Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and sauté until crispy and browned and fat is released, stirring occasionally, 5-6 minutes. Spoon out the bacon and transfer to a dish to use for garnish. Keep 3 Tbsp of bacon grease in the pot.
- Add onion and sauté until softened, about 6-7 minutes. Add garlic, salt, pepper, cinnamon, nutmeg, and allspice, and sauté another 30-60 seconds until fragrant.
- Add pumpkin flesh and the broth and bring everything to a boil. Reduce heat to a simmer, partially cover, and continue cooking for 15 minutes.
- Blend the soup until creamy and smooth using an immersion blender or in batches in a high-powered blender.
- Add the cream or coconut milk and return to a boil. Add maple syrup to taste, along with more salt and pepper to taste. Ladle into bowls and garnish with bacon and pepitas.
Notes
- Pumpkin Substitute: You can substitute the roasted pumpkin with 2 (15oz each) cans of pumpkin puree or homemade pumpkin puree.
- To Refrigerate: pack cooled soup in an airtight container and refrigerate for 3-5 days.
- Freezing: freeze in a freezer-friendly container for up to 3 months
- To Reheat: thaw in the fridge and then reheat in the microwave or on the stove until heated through. If it is too thick, add water until it reaches your desired thickness.
Nutrition Per Serving
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More Creamy Soup Recipes
Creamy soup recipes like this Pumpkin Soup hit the spot when you want something warm and satisfying. Here are a few of my favorites you have to try:
- Sweet Potato Soup
- Loaded Potato Soup
- Creamy Cauliflower Soup with Shrimp
- Corn Chowder
- Mushroom Soup
- Tomato Soup
- Carrot Soup
This was very tasty. Especially after adding the maple syrup, bacon and the pepitas!
I would just say that I do not have the time or patience to start with uncooked pumpkin.
So I substituted three 15 oz cans of pumpkin. It seemed just the right amount.