Pumpkin & Bacon Soup is a rich, creamy soup that is cozy and satisfying, plus captures the flavors of autumn with its velvety texture, warm spices, and savory toppings. This completely over-the-top, appreciably fatty, and soul-warming pumpkin and bacon soup combines the sweet base note of pumpkin with the sharp note of blue cheese and the smoky bite of bacon. Spiked with molasses, pumpkin pie spice, and a touch of cayenne, it’s sweet, spicy, and savory all at once. Perfect for a cold night or for entertaining, this creamy pumpkin soup recipe yields 6–8 servings when served as a first course, or 4–6 as a main course (each serving is around 1 to 1.5 cups of soup).
Pumpkin & Bacon Soup
Equipment
- Large stockpot For cooking the soup base
- Large skillet For cooking bacon
- Wooden Spoon For stirring soup
- Ladle For serving soup
- Paper Towels For draining bacon
Ingredients
- 30 oz Canned Pumpkin 2 cans (15 oz each); 100% pure pumpkin
- 4 cups Chicken Stock Low-sodium preferred
- 1 cup Half-and-Half For creaminess
- 1 medium Shallot ((minced) Mild flavor, supports heart health
- 1/4 cup Molasses Unsulphured; adds deep flavor and iron
- 2 tbsp Butter Richness and mouthfeel
- 1 tsp Pumpkin Pie Spice Cinnamon, nutmeg blend
- 1 tsp Salt Adjust to taste
- 1/4 tsp Cayenne Pepper Optional heat
- 6 slices Bacon Cooked until crispy
- 1 cup Crumbled Blue Cheese Gorgonzola or Roquefort recommended
Instructions
- In a large stockpot over low heat, combine canned pumpkin, chicken stock, half-and-half, minced shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper. Stir until well incorporated.
- Bring the mixture to a gentle simmer, stirring occasionally, and cook for 10 minutes to meld flavors. Keep heat low to prevent curdling.
- Meanwhile, in a large skillet over medium-high heat, cook bacon slices until crispy, about 4-5 minutes per side. Remove, drain on paper towels, let cool, and crumble.
- Taste the soup and adjust seasoning with additional salt or cayenne if needed. Add a splash of chicken stock if too thick.
- Ladle soup into bowls. Garnish each serving with crumbled bacon (about 1 slice per bowl) and 1-2 tablespoons of crumbled blue cheese. Serve hot.
Notes
- For a spicier version, increase cayenne to 1/2 teaspoon or add a dash of hot sauce.
- For a vegetarian version, use vegetable broth instead of chicken stock and swap bacon for smoked paprika or toasted pumpkin seeds.
- For extra smoothness, blend soup with an immersion blender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat.
- Pair with Chardonnay, Pinot Noir, pumpkin ale, or spiced apple cider for a
- Serve as a starter with crusty bread or as a main course with a grilled cheese sandwich.
Health Benefits of Key Ingredients
This is a healthy soup – in moderation, of course.
- Pumpkin: Loaded with vitamin A (over 200 percent of the daily recommended amount per cup), pumpkin helps support vision, the immune system, and skin. The fiber in it helps with digestion.
- Chicken Stock: Offers protein, collagen, calcium, and magnesium for joint health and hydration. Low-sodium flavors are better for the heart.
- Shallot: With antioxidants including quercetin, shallot helps to support the heart and immune system. Less pungent than onions, they are well suited to subtle dishes.
- Molasses: A natural sweetener, molasses has iron (it contains ~15% of daily needs in a tablespoon serving), calcium, and magnesium, both of which contribute to energy and bone health.
- Pumpkin Pie Spice: This mix (cinnamon, nutmeg, ginger, cloves) has antioxidant and anti-inflammatory properties that help your digestion.
- Cayenne Pepper: The capsaicin in cayenne peppers stimulates the metabolism and supports digestive health, and can relieve inflammation and pain.
- Blue Cheese: This cheese provides bone-protecting calcium (approximately 150mg of calcium per ounce) and probiotics that promote a healthy gut. Its flavor is intense and goes a long way.
- Bacon: Full of protein but also loaded with sodium and saturated fat. Use sparingly, or switch to low-sodium, nitrate-free bacon. Half-and-half and butter up the richness, but also the fat content, so consider this soup a special treat, or use lighter options.
Serving Ideas and Variations
Creamy Pumpkin Soup lends itself easily to all occasions:
Serving Ideas:
- Fall Dinner Party: As a starter in tea cups, with some crusty artisan bread, along with a kale salad with cranberries.
- Cozy Weeknight: Serve with a grilled cheese or roasted veggie side dish as an entrée.
- Thanksgiving Appetizer: Serve in mini ramekins for a special touch at holiday dinners!
Variations:
- Spicier Variation: Use 1/2 teaspoon of cayenne pepper or a dash of hot sauce for additional heat.
- Vegetarian Variation: Veggie broth instead of chicken, and swap bacon for smoked paprika or toasted pumpkin seeds for smokiness.
- A few creamy notes: If you want an extra-smooth texture, put the soup in the blender and use an immersion blender for an even smoother texture.
- Another Cheese: Exchange blue cheese with crumbled feta or goat cheese for a more subdued, tangy taste.
This pumpkin soup with bacon recipe can be adjusted easily depending on dietary needs or flavor preferences.
Tips on Ingredient Selection and Storage
For optimal flavor and quality:
- Canned Pumpkin: Make sure you use 100% pure pumpkin, not pumpkin pie filling (which has sugar and spices added). Keep unopened cans in a pantry for up to 2 years; refrigerate opened cans and use within 5 days.
- Chicken Stock: Choose organic, low-sodium for a healthier and tastier stock. Store unopened cartons in the pantry for up to 1 year; refrigerate opened stock and use within 1 week, or freeze for 6 months.
- Bacon: Go for thick-cut, nitrate-free bacon for improved texture and health. Refrigerate for up to one week or freeze for up to three months.
- Blue Cheese: Use a creamy, premium blue cheese such as Gorgonzola or Roquefort. Refrigerate tightly wrapped in foil or wax paper for up to a month.
- Shallot: Select firm shallots with dry paper skins. Transfer to a cool, dry place up to 1 month.
- Molasses: Use unsulphured molasses for the pure flavor. Store in a cool, dry pantry for up to 2 years.
Tip: You can cook the bacon and prepare the soup base a day in advance, but add garnishes just before serving to prevent them from getting soggy.
Beverage Pairings
The robust, earthy flavors of Pumpkin & Bacon Soup make it great for a wide range of drinks:
- White Wine: The creaminess of the soup and the tanginess of the blue cheese are brought alive by a Chardonnay or Viognier.
- Red Wine: A lighter style of Pinot Noir complements the bacon and earthy pumpkin flavors.
- Beer: A pumpkin ale or amber ale is appropriate for the fall and a good contrast to the richness of the soup.
- Non-Alcoholic: A ginger-infused sparkling water or spiced apple cider is a cool autumnal counterpoint.
Best Time of Day to Consume
It is best served and enjoyed during lunch or dinner time, preferably from noon to evening. And it’s also very warm and comforting, perfect for those cooler autumn or winter days, so that you still feel cozy with your meal, which is both filling and savoury. As an appetizer, it sets the stage for a festive gathering; as a main course, it’s substantial enough for a casual night at home.
Conclusion
Pumpkin & Bacon Soup is classic, fall comfort food, where sweet gets a robust pairing with blue cheese and bacon. So long as it’s eaten in moderation, its combination of nutrient-rich ingredients, which includes pumpkin, shallots, and molasses, packs a powerful flavour and health punch! Memory-making creamy and dreamy holiday soup, but equally suitable on a cozy weeknight dinner, the kind of creamy pumpkin soup recipe that impresses with its texture and the color of its garnishes. By using this step-by-step approach, playing with the twists and matching with a nice drink, it’s a great dish that celebrates the flavors of the fall season. Enjoy this pumpkin and bacon soup, and it will make everything feel cozy and right.
