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+ servings

Pumpkin Soup

Pumpkin Soup is a Fall favorite around here with its light pumpkin flavor and creamy texture.

Course Soup
Cuisine American
Keyword Pumpkin Soup
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Calories 254 kcal
Author Amanda Rettke-iambaker.net


  • 5 thick-cut bacon strips, chopped
  • 1 Vidalia onion, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 can (15 ounce) pumpkin puree
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 cup shredded Gouda cheese
  • 1 cup Mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • Additional shredded Gouda cheese, optional


  1. In a Dutch oven, cook bacon over medium heat until crisp.
  2. Remove cooked bacon and set on paper towels to drain.
  3. Reserve 1 tablespoon of bacon drippings in the pan. Add diced onion to reserved bacon drippings and sauté until tender. Add garlic; cook 1 minute longer.
  4. Stir in the broth, pumpkin puree, paprika, salt, cumin, pumpkin spice, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.

  5. Use an immersion blender and process until smooth. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.