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Creamy Pumpkin Soup with Bacon and Toasted Pepitas

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A comforting and flavorful pumpkin soup featuring smoky bacon and crunchy toasted pepitas, perfect for cozy fall nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups (960 ml) pumpkin puree (preferably canned)
  • 3 cups (720 ml) chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream or coconut milk
  • Salt and freshly ground black pepper, to taste
  • 6 slices thick-cut bacon
  • 1/2 cup (60 g) raw pepitas (pumpkin seeds)
  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. Heat a skillet over medium heat and cook the bacon slices until crisp, about 6–8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet. Crumble the bacon once cooled and set aside.
  2. In the same skillet, toast the raw pepitas over medium heat, stirring frequently, until they pop and turn golden brown, about 3–5 minutes. Remove from heat and set aside.
  3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the garlic, smoked paprika, and cinnamon, cooking for another minute until fragrant.
  4. Stir in the pumpkin puree, then pour in the broth. Bring the mixture to a simmer, then reduce heat and cook gently for 15 minutes to allow flavors to meld.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, carefully blend in batches.
  6. Return the blended soup to low heat. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through but do not boil.
  7. Ladle the soup into bowls. Top with crumbled bacon, toasted pepitas, and fresh herbs if desired.

Notes

Do not discard bacon fat; use it to sauté the onions and garlic for added flavor. Toast pepitas carefully to avoid burning. Blend hot soup in batches if using a countertop blender. For a dairy-free version, substitute heavy cream with coconut milk and butter with olive oil. Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, bacon soup, toasted pepitas, fall soup, comfort food, easy soup recipe

Find it online: https://sofiaspice.com/creamy-pumpkin-soup-with-bacon-5-easy-tips-for-perfect-toasted-pepitas/