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A top shot of the soup in a large white bowl set on an orange linen on a white plate with a spoon to the left.

Creamy Pumpkin Soup

This creamy pumpkin soup is loaded with vegetables and spices, with just a little bit of bacon and cream to keep things fun!
Course Soup
Cuisine American
Keyword pumpkin recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 166kcal
Author Elizabeth


  • 3 Bacon Slices cut or chopped into roughly ½ - 1 inch pieces
  • 1 Medium Onion diced
  • 1 Carrot diced
  • 1 Celery Rib diced
  • 2-3 Garlic Cloves minced
  • ½ teaspoon Cumin
  • ¼ teaspoon Oregano dried
  • ¼ teaspoon Black Pepper to taste
  • Dash of Nutmeg
  • 2½-3 pounds Baking Pumpkin seeded, peeled and cut into roughly 2 inch chunks
  • 6 cups Chicken Broth
  • ¼ cup Half & Half
  • Salt to taste
  • Chopped Parsley for garnish, optional


  • Add the chopped bacon to a large pot over medium heat. Cook gently for 5-6 minutes to render the drippings, stir frequently.
  • Add the onions, carrots and celery to the pot, cook for 5 minutes, stirring frequently.
  • Add the garlic, cumin, oregano, black pepper and nutmeg, cook 1-2 minutes, stirring frequently.
  • Add the pumpkin to the pot and stir. Raise the heat to medium-high and add the chicken broth. Bring the broth to a boil, lower the heat to medium-low and cover the pot.
  • Cook the soup for 30 minutes until the pumpkin is very tender and breaks apart easily when pressed with a fork or spoon. Keep the liquid at a simmer, if it’s boiling too vigorously lower the heat – if it’s not simmering raise the heat a bit.
  • Take the pot off the heat. Process the soup in the pot with an immersion blender until it’s completely smooth. If you don’t have an immersion blender, use a blender.
  • Place the soup (back in the pot) over low heat. Add the half and half and stir well. Heat the soup gently until warmed through – do not let it come to a boil. Taste and salt, if needed. Garnish with the chopped parsley if desired and enjoy.


Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.


Calories: 166kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 953mg | Potassium: 1065mg | Fiber: 2g | Sugar: 8g | Vitamin A: 21181IU | Vitamin C: 39mg | Calcium: 80mg | Iron: 3mg