Creamy Pumpkin Soup

Creamy Pumpkin Soup

Recipe by JancCourse: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 4 slices bacon chopped

  • 1-2 tablespoons butter optional

  • 1 medium onion diced fine

  • 1/2 cup carrot shredded

  • 1 clove garlic minced

  • 1 teaspoon brown sugar

  • 2 1/2 cups chicken broth

  • 1 bay leaf

  • 2 sprigs fresh thyme or 1/4 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/8 teaspoon nutmeg

  • 15 oz pumpkin puree

  • 1/2 cup heavy cream plus extra for garnish

  • 2 tablespoons parsley chopped and divided

  • 1/2 cup croutons optional garnish


  • In a skillet, cook bacon until slightly crisp. Remove bacon from skillet but keep the grease. Depending on how much fat renders from the bacon, you may need to add a bit of butter to make 2 tablespoons of fat.
  • Add onion to skillet and cook to soften. Once opaque, stir in carrot and garlic. Cook for a couple of minutes, then stir in the brown sugar.
  • Add the chicken broth, bay leaf, thyme sprigs, salt, pepper and nutmeg. Bring to a boil then reduce to low heat and simmer for 15 minutes.
  • Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.
  • Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.
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