The temperatures are dropping and so is my need to make as much soup as possible for my family. We eat soup all year around but when cold weather hits it just tastes better, don't you agree?
This soup highlights a perfect fall vegetable—the pumpkin. This winter vegetable has a sweet, nutty taste and that flavor makes a perfect canvas for soup. This recipe includes cumin and hot pepper flakes to balance its sweetness and is topped with smoky, crumbled bacon for the perfect finish. Add a salad, some crusty bread, and you have a perfect meal for lunch or dinner.
Why This Pumpkin Soup Works
What makes this pumpkin soup special is the balance of flavors. The natural sweetness of roasted pumpkin gets a warm, earthy note from cumin and just enough heat from red pepper flakes to keep things interesting. The smoky bacon on top adds that perfect salty, savory contrast that makes every spoonful irresistible.
Roasting the pumpkin first instead of just boiling it develops deeper, more complex flavors that you simply can't achieve any other way. It's worth the extra step!
Pumpkin Soup Recipe
Ingredients
- 2 pie pumpkins (or substitute 1 large butternut squash)
- Olive oil, kosher salt and coarse ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup carrots, peeled and chopped
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground pepper
- ¼ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- 4 cups chicken stock
- 6 slices bacon, cooked and crumbled (for serving)
Directions
- Roast the pumpkin: Preheat oven to 400°F. Cut pumpkin in half horizontally. Scoop out seeds and stringy matter. Drizzle each half with olive oil, kosher salt and coarse ground pepper. Bake in 400°F oven for 30 minutes or until fork tender.
- Prepare the vegetables: Add butter and olive oil in medium stock pot over medium heat. Add in onion, celery, carrots, kosher salt, coarse ground pepper, cumin and red pepper flakes. Sauté until vegetables have softened, about 8-10 minutes.
- Combine and simmer: Remove squash from oven. Once cooled, scoop flesh out of shell and add to vegetable mixture. Add in chicken stock and bring to a boil.
- Blend to perfection: Using an immersion blender, blend to a smooth, soup consistency. Taste and season as necessary.
- Serve: Serve in soup bowls and top with smoky, crumbled bacon.
Yield: 8 servings
Recipe Variations & Tips
- Butternut Squash Option: You can easily substitute 1 large butternut squash for the 2 pie pumpkins. The cooking method remains the same, and you'll get a slightly sweeter, more mellow flavor.
- Make it Vegetarian: Use vegetable stock instead of chicken stock and skip the bacon, or try crispy fried sage leaves as a garnish.
- Spice Level: Adjust red pepper flakes to taste - start with less if you prefer milder heat.
- Texture Preference: For a chunkier soup, blend only partially, leaving some texture.
- Make Ahead: This soup tastes even better the next day and freezes beautifully for up to 3 months.
Perfect Pairings & Serving Suggestions
Instead of crusty bread, serve with my Mushroom and Sausage Puff Ups - it's a yummy combination that elevates this soup from simple comfort food to elegant entertaining.
This soup also pairs beautifully with:
- A crisp fall salad with apples and pecans
- Warm, buttery cornbread
- Grilled cheese sandwiches for the ultimate comfort meal
- A glass of Pinot Noir or Chardonnay
The Magic of Soup Season
There's something magical about soup season, isn't there? When the air turns crisp and the leaves start changing, our bodies naturally crave these warming, nourishing bowls of comfort. This pumpkin soup embodies everything I love about fall cooking - it's seasonal, satisfying, and brings the family together around the dinner table.
The beauty of this recipe is its versatility. Whether you use pumpkin or butternut squash, whether you serve it as a starter or make it the main event with some crusty bread, it adapts to whatever your family needs. And that smoky bacon on top? It turns a simple soup into something truly special.