Creamy Pumpkin Soup with Bacon to Warm Your Soul - Soup So Fine

Delicious Soup Secrets

Delicious Soup Secrets

Creamy Pumpkin Soup with Bacon

Just 10 Ingredients and Gluten-Free

two bowls of creamy pumpkin soup

Creamy Pumpkin Soup with Bacon is perfectly delicious and warming. In addition, it’s made with just 10 ingredients! 

Plus, each bite is slightly sweet and warms the senses with cinnamon and nutmeg.  Then each serving is topped with luxurious swirls of cream and smoky bacon crumbles.

Creamy pumpkin soup topped with swirls of cream and bacon crumbles

Layers of Delicious Flavor

The simple 20-minute prep for this creamy pumpkin soup begins with cooking the bacon. Then you sauté the chopped onion and apple in the drippings. This step adds lots of flavor to the soup. It’s flavor you’d miss out on if the ingredients were merely chopped and tossed in the slow cooker.

Then when the strips of crispy bacon have cooled, they are crumbled. However, resist eating them now, because they’ll be sprinkled over the top of each serving of soup. Yum!

bowls of creamy pumpkin soup with bacon

Creamy Pumpkin Soup That's High in Fiber and Gluten-Free

Use Plain Pumpkin Puree

Not only does this soup delight your taste buds, but it’s also high in fiber and gluten-free. In addition, the nutritional benefits of eating pumpkin are plentiful. 

For example, pumpkin is a wonderful source of vitamins A, K, and C. It’s also one of the best sources of lutein and zeaxanthin. These are two nutrients which offer protective benefits against age-related macular degeneration and cataracts.

In short, pumpkin tastes good and is good for you! And this creamy pumpkin soup is a great way to take in nutrients.

Please note that we are using plain pumpkin puree in this soup, not pumpkin pie filling which contains sugar, salt, spices, etc. This is important because using pumpkin pie filling along with the other listed ingredients would result in a totally different tasting soup than the one described.

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Creamy Pumpkin Soup with Bacon

Recipe by Pam

  • Total Time6 hours 20 minutes
  • YieldServes 8-10 1x
  • DietGluten-Free

This crockpot recipe takes just 10 ingredients, 20 minutes of simple prep, and is gluten-free. Not only is it perfectly delicious and warming, but it’s also good for you.

bowls of creamy pumpkin soup with bacon
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Ingredients

Units Scale
  • 6 slices of bacon
  • 1 medium-sized yellow onion, peeled and chopped
  • 1 medium-sized apple, cored and chopped
  • 2 cans pumpkin puree, 28 ounces each (just plain pumpkin, not pie filling)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup brown sugar
  • 3 cups chicken broth
  • 2 cups water
  • 1/2 cup light or heavy cream, plus more for optional garnish

Instructions

  1. Cook bacon: In a non-stick skillet, cook the bacon until crispy then place on a paper towel-lined plate. Later, when the bacon has cooled, crumble into pieces for our delicious soup topping.
  2. Sauté: Keep the bacon drippings in the skillet. If you have more than 2 tablespoons, you may want to pour some of it off. Sauté the chopped pieces of onion and apple for about 6-8 minutes or until softened, and the onion pieces become translucent.
  3. Pour the contents of the skillet into the crockpot/slow cooker. While the skillet is still warm, pour in some of the chicken broth and stir with a wooden spoon to loosen the crispy bits from the bottom. Add this high-flavor mixture to the crockpot.
  4. Add: Add the pumpkin puree, cinnamon, nutmeg, black pepper, and brown sugar to the crockpot.
  5. Cook: With the lid on, cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. Purée: Use an immersion blender to purée the soup. There is no need to put the soup in a different container – just blend directly in the crockpot.
  7. Add cream: Stir in the cream and season to taste with salt and pepper.
  8. Ladle soup into bowls and top with a swirl of cream and bacon crumbles.

Notes

(If you have whole nutmeg on hand, you’ll certainly want to grate some for this recipe. Whole nutmeg has a longer shelf life than ground nutmeg. Plus, if you enjoy its fragrance, you’ll love the way it smells when freshly grated.)

  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours LOW
  • Method: Crockpot

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bowl of creamy pumpkin soup
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