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The Best Pumpkin Soup Recipe For A Delicious Family Favorite

5 from 1 vote

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Creamy, rich, and smooth, this pumpkin soup is nourishing and delicious! Served with crusty bread, it’s perfect for a cold and blustery winter evening.

Do you ever have something in your pantry that you need new recipes for?

I do that a lot.

I got a little carried away when canning pumpkin cubes this year. So I’ve been experimenting in the kitchen.

Oh, happy day!

And since it’s October and the Arctic Vortex is firmly entrenched around us, I thought soup should be the word of the day.

Pumpkin Soup of course, since it’s that time of year and I have so much pumpkin.

This pumpkin thyme soup is thick and rich and quite filling. And packed full of all kinds of great nutrition.

Who knew you could do savory dishes with pumpkin?

Well, you probably did, but it’s something new to me.

Creamy Pumpkin Soup

Ingredients

  • 3 cups homemade pumpkin puree, butternut squash puree, or canned pumpkin
  • ½ medium onion, diced
  • 2 cloves garlic, diced
  • 2 cups homemade chicken stock
  • 1 cup water
  • 1/2 cup heavy cream
  • 6 slices of bacon
  • 3 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme

Instructions

Put the bacon slices in a heavy bottomed Dutch oven or large saucepan and cook them over medium heat until they turn into crispy critters and then set them aside to drain.

I like to dice the bacon first.

diced bacon frying in pan
I can bring home the bacon…fry it up in a pan…

Toss the onion and the garlic into the hot bacon grease in the pan and cook until the onions are translucent.

Make sure you stir so the onions don’t stick to the bottom of the pot.

onions and garlic frying in pan
is there any better smell than garlic and onions sizzling in bacon grease?

Now you’re going to add the chicken stock. Just pour it all in.

chicken stock in pan
that smells good too!

Then add the pumpkin, the water, and the seasonings. And stir it up really well.

Let it all come to a boil over medium high heat, stirring frequently so it doesn’t scorch.

When it begins to boil, reduce the heat so it just simmers. Simmer for 10 minutes.

pumpkin soup in pan
smelling even good-er!

You can put the soup through the blender or food processor now if you want everything pureed.

I didn’t because I had just washed the food processor after making the puree and didn’t want to wash it again.

Or, if you have a fancy immersion blender, you could use that instead.

Whether you choose to add another puree step or not, now’s the time to remove the pan from the heat and add the cream.

cream being whisked into pumpkin soup in pan
looks like a galaxy in my soup pot

Plop it in the bowls and drizzle with crème fraiche or a dollop of homemade sour cream.

Take the bacon from the first step and crumble it and sprinkle over the top.

I also added some roasted pumpkin seeds as garnish, but I probably won’t do that again.

They got kinda soggy. And we don’t really like soggy all that much.

Serve it with a chunk of sourdough French bread and fresh butter. OR serve it in a Sourdough Bread Bowl!

And that, my friends, is what’s for dinner!

Have you ever used pumpkin for a savory dish? Enquiring minds want to know.

Frequently Asked Questions About Pumpkin Soup

What are the best pumpkins for pumpkin soup?

Any cooking pumpkin or butternut squash works for making pumpkin soup. Avoid using carving pumpkins. They generally have more water and less taste.

How long does pumpkin soup last?

Pumpkin soup lasts about 4 to 5 days in the refrigerator. Put in an airtight container and reheat over medium heat when you’re ready to eat it.

Can you freeze pumpkin soup?

Yes you can! Put it in an airtight container (I find canning jars are good for freezing soups), and store in the freezer for up to 3 months. Thaw and reheat over medium high heat and enjoy!

More soups, stews, and chilis you should try:

Creamy Pumpkin Soup with Thyme

Creamy, rich, and smooth, this pumpkin soup is nourishing and delicious! Served with crusty bread, it's perfect for a cold and blustery winter evening.
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 4
Calories 229 kcal

Ingredients
  

  • 3 cups homemade pumpkin puree or canned
  • 1/2 med onion diced
  • 2 cloves fresh garlic diced
  • 2 cups homemade chicken stock
  • 1 cup filtered water
  • 1/2 cup heavy cream
  • 6 slices bacon
  • 2 tsp sea salt
  • 1/2 tsp thyme
  • 1/4 tsp fresh ground pepper

Instructions
 

  • Put the bacon slices in a heavy Dutch oven and cook them until crisp. Set aside to drain.
  • Add the onion and the garlic to the hot bacon grease in the pan and cook until the onions are translucent.
  • To the pan add the chicken stock, pumpkin, water, and the seasonings. Whisk to combine.
  • Let the soup come to a boil and then reduce the heat to a simmer.
  • Simmer for 10 minutes.

Notes

For garnish use a drizzle of crème fraiche, a few bits of reserved bacon, and roasted pumpkin seeds.  Serve with a chunk of fresh sourdough French Bread and a slice of homemade cheese for a hearty and satisfying meal.

Nutrition

Calories: 229kcalCarbohydrates: 22gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 46mgSodium: 1361mgPotassium: 552mgFiber: 6gSugar: 9gVitamin A: 29051IUVitamin C: 10mgCalcium: 79mgIron: 3mg
Keyword pumpkin soup
Tried this recipe?Let us know how it was!
By on August 16th, 2022

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