Get ready to cozy up to the flavors of fall with my Bacon Pumpkin Bisque! This creamy soup combines the rich, earthy taste of pumpkin with the savory goodness of crispy bacon, creating a comforting dish that’s perfect for chilly evenings. With just 10 minutes of prep time, it’s an easy way to warm up and indulge in the flavors of the season. So, grab your ingredients and let’s get cooking for a taste of autumn in every spoonful!
Table of Contents
Why I Love This Recipe
I love this recipe because it effortlessly captures the essence of fall in every spoonful! Combining the comforting warmth of pumpkin with savory bacon, my Bacon Pumpkin Bisque is both hearty and healthy, made with all-natural ingredients for a wholesome meal!
Inspired by my Creamy Chicken Soup base and the seasonal goodness of my Simmered Japanese Kabocha, this soup is perfect for anyone seeking a fuss-free dish bursting with autumnal goodness. So, if you’re looking for a flavorful and satisfying soup to warm your soul, give this recipe a try—it’s the ultimate fall comfort food!
Ingredients
Ingredients
- Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. Can also use low sodium chicken broth if preferred. Can also use vegetable broth, or vegetable stock.
- Bacon – preferred bacon.
- Garlic – whole clove.
- Onion – yellow or brown onion.
- Pumpkin Puree – canned 100% pure canned pumpkin purée.  Not canned pumpkin pie mix.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Sweetener –Â use your preferred sweetener.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Heavy Cream – can also use coconut cream for a dairy-free option.
🎃 Pumpkin Note
Ensure you’re using Canned Pumpkin Puree and avoid pumpkin pie mix.
Essential Kitchen Equipment
Directions
Step 1 Place chicken broth, garlic, onion, pumpkin puree, and seasonings into a blender and blend until smooth.
Step 2 In a pot on the stovetop, cook your chopped bacon until it becomes fragrant.
Step 3 Pour the blended soup base into the pot with the bacon and let it simmer for about 8-10 minutes.
🥓 Crispy Bacon Pro Tip
If you prefer crispy bacon, once cooked, set it aside and Use as a Topping rather than mixing it into the soup. Crumbled crispy bacon not only adds flavor but also enhances the texture of the dish.
Step 4 Finish by stirring in the heavy cream.
Pairing Recommendations
Pair this fall-inspired soup with Bacon Cauliflower Gratin and a side of Simmered Japanese Kabocha for a complete meal. The gratin’s creamy texture and savory bacon flavor complement the soup perfectly, while the simmered kabocha adds sweetness and warmth to the meal.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can definitely use fresh pumpkin instead of canned pumpkin puree for this recipe. Simply cook and puree the fresh pumpkin until smooth, and then use it as a substitute in the recipe.
Can I make this soup ahead of time and reheat it later?
Yes, absolutely! You can prepare this soup ahead of time and reheat it later without any issues.
Can I freeze the leftovers of this soup?
Yes, you can absolutely freeze the leftovers of this soup. Simply store it in an airtight container or freezer-safe bags, making sure to leave some space for expansion. When properly stored, the soup will maintain its quality for 3-4 months in the freezer.
Storage Tips
Store any leftovers from this soup in an airtight container in the fridge, where they will stay fresh for 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Bacon Pumpkin Bisque
Ingredients
- 2 1/2 Cups Chicken Broth
- 4 Slices Bacon
- 2 Cloves Garlic
- 2 tbsp Onion
- 1/2 Cup Pumpkin Puree
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Sweetener your preferred sweetener
- 1 tbsp Olive Oil
- 2 tbsp Heavy Cream
Instructions
- Gather all the ingredients.
- Chop bacon and set aside.
- In a blender, add chicken broth, garlic, onion, pumpkin puree, salt, black pepper, sweetener, olive oil and blend for 10-15 seconds until a puree consistency is attained.
- In a large stove top pot, add sliced bacon over high heat. Mix until bacon becomes fragrant, about 30-45 seconds.
- Next pour in soup base from the blender, cover, and cook under low heat for 8-10 minutes.
- After 8-10 minutes have passed, add in heavy cream, mix well and transfer to a serving bowl.
Nutrition
*Values Based Per Serving
This is unusually good! I used Sukrin Gold brown sugar substitute in place of the monk fruit. This will be a yearly fall recipe for me.
Thanks!
Hey Kim! So glad you liked the Pumpkin Soup recipe!