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.

Course Soup

Cuisine American

Keyword classic pumpkin soup, creamy pumpkin soup recipe, Pumpkin Soup with Bacon, roasted pumpkin soup

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 691kcal

Author Evelyn Osborn

Equipment

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