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.
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.
Now you’re going to add the chicken stock. Just pour it all in.
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.
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.
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
Any cooking pumpkin or butternut squash works for making pumpkin soup. Avoid using carving pumpkins. They generally have more water and less taste.
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.
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
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.