Pumpkin Bacon Soup

I Want In!

A couple weeks ago while I was in Colorado for my annual elk hunt (obviously that didn’t work out due to the 100 year flood), pumpkins first came into season.  I decided since it was raining and perfect Fall type weather, it would be perfect to try out a new soup idea I had been kicking around:  Pumpkin Bacon Soup.  Last year I made and posted a family tradition of Roasted Winter Squash Soup, which is still one of my all time favorites.  With this, I wanted to keep the method the same, but change up the flavors.

So, instead of sage and butter, I decided to go more of a pumpkin pie spice combination.  The result is this amazing pumpkin pie spiced flavor in the beginning and it finishes with a nice smoky bacon flavor at the end.  In the words of Suzanne when I made it for her:  “It’s like Fall in my mouth!”  Can’t really ask for a better compliment than that.


Pumpkin Bacon Soup
Prep time
Cook time
Total time
Serves: 8
  1. Preheat oven to 375° F.
  2. Pour 2 cups chicken stock in a baking sheet and place pumpkin face down on the sheet. The chicken stock in the pan will steam the pumpkin while it’s roasting and add a little more flavor.
  3. Place pumpkin in oven and bake until tender, about 1 hour. Let cool slightly.
  4. While the pumpkin is roasting, cook bacon in medium saucepan over medium heat.
  5. Add onion, cinnamon, allspice, nutmeg and cloves and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.
  6. Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.
  7. Scoop out pumpkin and add to pan and simmer for about 5 minutes. Let soup cool slightly.
  8. Strain off all liquid and set aside for later use.
  9. Purée pumpkin mixture in food processor or blender until smooth.
  10. Add purée back to pan and add liquid back into soup until desired consistency is reached.
  11. Add salt and pepper to taste. Enjoy

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