How to make the Best Cajun Style Pumpkin Soup

Homemade pumpkin soup from pumpkin puree.    That addition of tasso makes it a Cajun pumpkin soup but it can also be topped with bacon.

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Not sure if I would have ever thought about making Pumpkin Soup but I noticed a recipe that had a New Orleans flair to it.   It was seasoned with Louisiana Style Hot Sauce and it contained Tasso.

What is Tasso you ask?       Tasso is almost like ham, it’s a Louisiana specialty, similar to ham but it’s from the shoulder of a hog and seasoned and smoked.  If you have any Tasso please feel free to use it but if not bacon is awesome in this recipe.

This soup also contains a couple tablespoons of bourbon which could be optional but it really adds a unique flavor.  Anyway, this is a great soup away from the norm and I know your family or guests will love it.   This Cajun Pumpkin Soup is totally a fun fall flavor!

Print Recipe

Cajun Pumpkin Soup

A smooth flavorful soup made from pumpkin puree and topped with bacon or tasso.  Seasoned with a dash or two of Louisana hot sauce. 

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Soup

Cuisine: Cajun

Keyword: Cajun Pumpkin Soup, Louisana Style Pumpkin Soup, Pumpkin Soup with Bacon, Pumpkin Soup with Tasso

Servings: 4

Author: Evelyn

Ingredients

• 1 medium onion chopped
• 1 clove garlic minced
• 1 Tablespoon butter
• 2 Tablespoons bourbon optional
• 1/2 teaspoon Marjoram
• 1 15 oz Pure Pumpkin not pumpkin pie filling
• 1/2 teaspoon Louisiana Hot Sauce Tabasco , more to taste
• 1 14.5 oz can Chicken broth
• 1/2 pint heavy whipping cream
• 4 strips of bacon cooked and crumbled or 2 oz of tasso, chopped
• 2 green onion tops sliced

Instructions

• Melt butter in a dutch oven or large saucepan over medium heat
• Add onions and saute until soft and translucent, add garlic and saute for 1 minute
• Add bourbon and bring to a boil ( be careful when cooking with alcohol, it will flame if in contact with an open flame)
• Add pumpkin, marjoram, Louisiana hot sauce, and chicken broth
• Bring to a boil and simmer for 10-15 minutes
• Using a submersible blender, puree soup until smooth or place in a blender in batches and puree until smooth
• Add whipping cream to soup in the dutch oven and return to a low simmer
• Add a dash of salt and pepper and simmer for 5-10 minutes
• Serve with a garnish of sliced green onion and crumbled bacon

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