This easy recipe for pumpkin bacon soup pairs sweet pumpkin with bacon for the perfect sweet and savory lunch!
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Why we love this recipe ❤️
I love pumpkin in whatever form it comes in, from pumpkin cornbread to homemade pumpkin doughnut muffins, and that definitely includes this pumpkin soup.
Because there is only one thing that could make pumpkin better than it already is. Say together with me now…
B A C O N. 🥓
And to make things even more delicious, this soup comes together in three short steps that take about 20 minutes tops. How wonderful is that?
Ingredients you need 🎃
Ingredient notes and substitutions 📝
- Pumpkin: Look for canned pumpkin in either the baking aisle or the canned vegetable aisle. Be careful to not get canned pumpkin pie mixture…those cans look super similar (been there, done that!).
- Molasses: Look for this deep rich syrup in the baking aisle as well. And when you are done making this soup, you can use your molasses in my very favorite recipe for homemade molasses cookies!
- Blue Cheese: This cheesy garnish is optional, but I love the salty, creamy vibe it gives to this soup.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Stir the pumpkin, chicken broth, half and half, molasses, cinnamon and salt together in a pot. Simmer it over medium low heat for 10 minutes.
STEP 2: While the soup is heating up, cook some chopped bacon in a skillet until it is nice and crispy.
STEP 3: Divide the soup among bowls, sprinkle it with the bacon (and some crumbled blue cheese if you like!) and serve it up!
Recipe FAQs 🧐
Molasses is a thick, dark syrup that is made from boiling sugarcane. Molasses has lots vitamins and minerals including vitamin B6, iron, calcium, magnesium, and potassium…it’s also obviously got a lot of sugar. 🥹 There are different types of molasses, including light (sweet and lighter in color), dark (thicker, darker, and less sweet) and Blackstrap molasses (the darkest, thickest and with the deepest, slightly bitter flavor). We recommend either light or dark for this recipe.
You can…we recommend whole milk instead of the lowfat kind.
The soup definitely can…store it in the fridge and when you are ready, heat it over medium low heat on the stovetop. We recommend making the bacon right before you serve it.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Ladle: We love this perfectly shaped one for scooping out soup or stew.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
- Medium Skillet: We have a drawer full of these, but this one is our fave.
What to serve with this recipe 🍽️
Soup sometimes needs a sandwich, or a salad, or a biscuit! And maybe some homemade applesauce for dessert.
Other soup recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Pumpkin Bacon Soup
This easy recipe for pumpkin bacon soup pairs sweet pumpkin with bacon for the perfect sweet and savory lunch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 15 ounce cans pumpkin
- 2 cups chicken broth
- 1/2 cup half-and-half
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 slices bacon, chopped
- 1/2 cup crumbled blue cheese, room temperature (optional)
Instructions
- Stir together the pumpkin, chicken broth, half-and-half, molasses, cinnamon and salt in a pot.
- Simmer over low heat for 10 minutes.
- While soup is cooking, cook bacon until crispy.
- Ladle soup into bowls. Top with bacon (and blue cheese if you like). Sigh with happiness.
Notes
- Pumpkin: Look for canned pumpkin in either the baking aisle or the canned vegetable aisle. Be careful to not get canned pumpkin pie mixture…those cans look super similar (been there, done that!).
- Molasses: Look for this deep rich syrup in the baking aisle as well. And when you are done making this soup, you can use your molasses in my very favorite recipe for homemade molasses cookies!
- Blue Cheese: This cheesy garnish is optional, but I love the salty, creamy vibe it gives to this soup.
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