Chunky pumpkin and bacon soup

Heather Disarro

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Chunky pumpkin and bacon soup takes pumpkin and presents it in a whole new light. Smoky, salty bacon ups the game and freshly baked whole pumpkin brings the texture. This soup is definitely one to enjoy with a crusty piece of bread and loved ones.

Chunky pumpkin and bacon soup

Chunky pumpkin and bacon soup

Serves 4


  • 3 pie pumpkins, seeded, peeled and cubed
  • 1/2 large onion, chopped
  • 6 slices bacon, cooked until crisp, drippings reserved
  • 1 quart chicken stock
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. On a large baking sheet, toss the cubed pumpkin and onion with the bacon drippings.
  3. Season with salt and pepper and spread the cubes out in an even layer.
  4. Roast at 400 degrees F for 20 to 30 minutes until soft and caramelized.
  5. When the pumpkin is finished roasting, pour 2/3 of the pumpkin cubes into a blender.
  6. Add about 1 to 2 cups of chicken stock and, carefully, pulse until smooth.
  7. Add the remaining pumpkin and onion mixture to a soup pot, along with the remaining chicken stock.
  8. Add the pumpkin puree and mix until combined.
  9. Keep the soup hot over low heat until ready to serve.
  10. Top with crisp bacon, if desired.

More lovely pumpkin recipes

Homemade pumpkin toaster pastries
Baked pumpkin mac and cheese
Eggplant pumpkin peanut curry

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.