Roast Pumpkin Soup with Bacon
Cozy up to fall with this Roast Pumpkin Soup with Bacon—creamy, smoky, and kissed with bourbon and a hint of heat! Made with your jack-o’-lantern leftovers (or canned puree), it’s ready in 45 minutes and perfect for chilly nights or holiday tables. Top with crisp bacon and green onions for a bowl that screams comfort.
Savor fall in every spoonful with this creamy classic pumpkin soup, crafted from freshly roasted pumpkins. We repurpose our jack-o’-lanterns (and snag extras while they’re plentiful) to create rich roasted pumpkin puree. Get the easy roasting guide with our Pumpkin Puree recipe. Layers of cozy flavor shine through—or swap in canned puree for quick comfort! 🎃🍲. Perfect for cozy nights and holiday gatherings.
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This is a classic pumpkin soup but with a spicy flare with the addition of Louisiana Hot Sauce. But you can control the amount of spiciness or heat by adding more or less of the hot sauce. And this soup also contains a couple of tablespoons of bourbon which could be optional but it really adds a unique flavor that we love. So don’t let the chilly weather get you down. Warm up with a bowl of this homemade pumpkin soup made with love and spices.
Creamy Pumpkin Soup Recipe
Ingredients
- 1 medium chopped white onion (about 1 cup)
- a clove of minced garlic
- 1 Tbsp butter
- 2 Tbsp bourbon, optional
- ½ teaspoon Marjoram
- 2 cups of roasted pumpkin (or one 15 oz can of pumpkin puree)
- ½ teaspoon tabasco, more or less to taste
- 14.5 ounce can of chicken broth
- 4 strips of bacon, cooked and crumbled
- 2 green onion tops, sliced
Equipment:
- Dutch Oven or Large Soup Pot
- Immersible Blender
🥣 Recipe Tips
- Roast for Richer Flavor Skip the can! Use leftover jack-o’-lanterns or fresh pumpkins—roast at 400°F for 45 mins until caramelized. It adds deep, sweet depth no canned puree can match. Roast guide here
- Control the Kick Start with just ¼ tsp Tabasco, taste, then add more. The heat builds as it simmers—better to go slow than blow out your guests!
- Make It a Meal Serve in bread bowls or pair with crusty garlic bread for dipping. Add a swirl of sour cream or extra bacon on top for over-the-top cozy vibes. 🥓🍲
How to make Roast Pumpkin Soup:
Melt butter over medium heat in a dutch oven or large saucepan. Add onions and sauté until soft and translucent, then add garlic and sauté for 1 additional minute.
Add bourbon and bring to a boil and saute for a couple of minutes for the alcohol to cook off and leave the flavor. But be careful when cooking with alcohol, it will flame if in contact with an open flame.
Add your roast pumpkin (or canned pumpkin), chicken broth, and marjoram to the sautéd onion mixture.
Add ½ tsp of Tabasco to this roast pumpkin soup but you could add more or less depending on your spiciness level. Then bring to a boil and simmer for 10-15 minutes
Using an immersible blender, puree the soup until smooth or place in a blender in batches and puree until smooth.
Add the heavy whipping cream to soup in the dutch oven and return to a low simmer.
Add a dash of salt and pepper to the soup, adjust for taste then simmer for 5-10 minutes.
Enjoy this Classic Pumpkin Soup with a garnish of sliced green onion and crumbled bacon and with tabasco on the side.
There you have it—one steaming bowl of pure fall comfort! This Roast Pumpkin Soup with Bacon is creamy, a little spicy, and loaded with that optional bourbon warmth we can’t get enough of. Grab your spoon, pile on the bacon, and let the chilly nights melt away. Your cozy season just got a whole lot tastier! 🍲🎃
🥣 Recipe
Ingredients
- 1 medium onion chopped
- 1 clove garlic minced
- 1 Tablespoon butter
- 2 Tablespoons bourbon optional
- ½ teaspoon Marjoram
- 2 cup roast pumpkin or 15 oz can of pure pumpkin
- ½ teaspoon Tabasco more or less to taste
- 14.5 ounce can Chicken broth
- ½ pint heavy whipping cream
- 4 strips cooked bacon chopped or crumbled
- 2 green onion tops sliced
Instructions
- Melt butter over medium heat in a dutch oven or large saucepan. Add onions and saute until soft and translucent, then add garlic and saute for 1 additional minute.
- Add bourbon and bring to a boil and saute for a couple of minutes for the alcohol to cook off and leave the flavor. But be careful when cooking with alcohol, it will flame if in contact with an open flame.
- Add your roast pumpkin (or canned pumpkin), chicken broth, and marjoram to the sauteed onion mixture.
- Add 1/2 tsp of Tabasco to this roast pumpkin soup but you could add more or less depending on your spiciness level. Then bring to a boil and simmer for 10-15 minutes
- Using an immersible 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 to the soup, adjust for taste then simmer for 5-10 minutes.
- Serve with a garnish of sliced green onion and crumbled bacon and Tabasco on the side
Nutrition
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This looks so good, Evelyn ! And the bourbon will most definitely be added 😉
This sounds like a soup I need to try!! Yum!