How should I store leftovers?

Follow the reference guidelines for refrigerating leftover soup․ Remove bacon‚ croutons‚ parsley‚ and cream before refrigerating if you intend to serve them with the soup․ Refrigerated soup is easier to serve․ To serve individual portions of refrigerated soup more easily‚ refrigerate the soup in shallow‚ stackable containers․

How do I reheat pumpkin soup?

Reheat the soup on the stove over medium heat․ This is an approved method according to the source․ Stir the soup often to avoid scorching the creamy pumpkin soup․ The bacon and croutons are toppings‚ not ingredients in the soup‚ and should not be reheated․ Include the bacon and croutons on the soup to add crunch‚ as suggested․

Can I double this pumpkin soup?

Yes‚ ingredient quantities can be doubled or increased to prepare additional soup․ Select a large cooking vessel for preparing the broth and pumpkin mix and cream mixture․ If you do not have an immersion blender or room in your cooking vessel to prepare the entire soup batch‚ prepare smaller batches of soup using an immersion blender or other blender․ Prepare extra garnishes on the side to offer differing quantities of bacon‚ croutons‚ parsley‚ and cream with each soup serving․

Can I make pumpkin soup ahead?

Yes‚ puree soup ahead of time and top portions of soup when served․ Ingredients used to puree pumpkin soup include pumpkin‚ cream‚ broth‚ and other flavorings․ Croutons and bacon provide a different texture․ Don't include croutons in the pureed pumpkin soup because they will get soggy․ Reserve parsley and cream to garnish individual portions of soup served‚ rather than adding them to the pureed pumpkin soup‚ for a more attractive presentation․

Can I use fresh pumpkin?

Yes‚ the website where you found the recipe provides tips for using fresh sugar pumpkin in place of canned pumpkin․ Cut a small sugar pumpkin in half lengthwise‚ remove the seeds‚ and brush with olive oil․ Bake at 350 degrees until tender․ Remove the cooked flesh from the pumpkin and puree in a food processor․ Add the pureed sugar pumpkin to the soup․ Canned pumpkin products‚ but not canned pumpkin pie filling‚ can also be used in this recipe․

Creamy Pumpkin Soup With Smoky Bacon and Crunchy Croutons

By Ethan ParkerOct 1, 2026

Prep

20 min

Cook

30 min

Total

50 min

Servings

Level

Easy

Jump to recipe

For four servings‚ make soup ahead‌ of time and serve with added toppings of crisp bacon and‌ croutons and fresh herbs․ Recipe‌ for pumpkin soup served‌ with toppings of crisp bacon and croutons and fresh herbs․ Ingredients for‌ pumpkin soup include pumpkin puree‚‌ carrots‚ onions‚ broth‚ nutmeg‚ and cream․

Creamy Pumpkin Soup With Smoky Bacon and Crunchy Croutons

The base‌ of the dish‌ consists of cooked bacon and its drippings and butter only if needed․ Other‌ base‌ ingredients include chopped onions and carrots and minced garlic․ Cook chicken broth‚ brown sugar‚ bay leaves‚ thyme‚‌ salt‚ pepper‚ and nutmeg in‌ the base․ Add canned pumpkin‌ puree and heavy‌ whipping cream․ Do not‌ substitute pumpkin‌ pie filling for pumpkin puree; this is not the right ingredient․

After simmering broth and other ingredients uncovered‚ pumpkin and cream can be cooked‌ briefly to incorporate flavors․ The soup is ready to serve after blending‌ and ladling into serving bowls․ Some common errors when making this soup include serving‌ unblended vegetables․ Do not cover a standard blender when‌ blending hot soup to allow steam to escape․ Remove‌ bay leaves and thyme stems before blending․

Serve as a side dish during a holiday meal or as a main dish with items to dip in the soup․ Kitchen tips include chilling individual portions of soup for later service․ Bacon‚ croutons‚ cream‚ and parsley can be chilled separately and served as accompaniments․ The source also directs freezing individual portions of soup in zip-top bags and reheating on the stove over medium heat․

Why you'll love this recipe

Portion out the combined soup for lunches during the week․ Keep bacon‚ croutons‚ parsley‚ and cream on hand to add to individual soup bowls for variety․
Portion sizes for freezing are given in the recipe, Zip-top bags can be used to freeze the smooth soup for later consumption․
Four servings are provided by this recipe‚ a suitable amount for a small family or group or for making lunch and dinner meals to eat over several days․
Reheating is easy because the recipe instructions say to heat the soup if it has been refrigerated‚ rather than preparing a separate sauce to serve with the soup․
Suggest toppings as optional items, Save cooked bacon and croutons and cream and parsley for garnishing after serving to provide the best texture and appearance for the finished dish․
All you need to make cream soup is a big pot and an‌ immersion blender, This method can save‌ time when preparing multiple bowls of soup․

Instructions

In a soup pot over medium-high heat, cook the bacon until crisp.

Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot.

If the bacon grease is less than 2 tablespoons, add butter to make up the difference.

Reduce the heat to medium, add the onion, and cook until softened, about 3 minutes.

Stir in the carrot and garlic and cook until fragrant, about 1 minute more.

Add the chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg.

Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.

Add the pumpkin puree and heavy whipping cream and simmer for 2 to 3 minutes.

Discard the bay leaf and thyme stems.

Using an immersion blender or hand blender, puree the soup until smooth.

Stir in 1 tablespoon of parsley and pour the soup into bowls.

Garnish with cream, croutons, crumbled bacon, and the remaining parsley.

FAQ

Yes‚ the recipe says‌ to freeze portions of this soup in zip-top bags․ Fresh vegetables and other toppings should not be frozen with the soup but added to individual servings of‌ soup․ Cream is one of the ingredients‌ in the recipe you included․ Using the recipe as written is preferable to attempting to freeze the‌ soup and remove the cream at a later time․ Preparing and labeling bags before freezing‌ will help you avoid defrosting the entire batch of soup to serve a single meal․

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Lunch Dinner Soups & Stews American Holiday

Creamy Pumpkin Soup With Smoky Bacon and Crunchy Croutons

Name: Creamy Pumpkin Soup With Smoky Bacon and Crunchy Croutons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 slices bacon (cooked and chopped); 2 tbsp bacon drippings or butter (as needed); 1 medium onion (diced); 1/2 cup carrot (shredded, about 1 medium carrot); 1 clove garlic (minced); 2 1/2 cups chicken broth; 1 tsp brown sugar; 1 bay leaf; 2 sprigs fresh thyme or dried thyme (or 1/4 teaspoon dried thyme); 1/2 tsp salt; 1/4 tsp black pepper; 1/8 tsp ground nutmeg; 1 15-oz can pumpkin puree; 1/2 cup heavy whipping cream (plus extra for garnish); 2 tbsp fresh parsley (chopped and divided); 1/2 cup croutons (optional garnish)

By Ethan ParkerOct 1, 2026

Prep

20 min

Cook

30 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Portion out the combined soup for lunches during the week․ Keep bacon‚ croutons‚ parsley‚ and cream on hand to add to individual soup bowls for variety․
Portion sizes for freezing are given in the recipe, Zip-top bags can be used to freeze the smooth soup for later consumption․
Four servings are provided by this recipe‚ a suitable amount for a small family or group or for making lunch and dinner meals to eat over several days․
Reheating is easy because the recipe instructions say to heat the soup if it has been refrigerated‚ rather than preparing a separate sauce to serve with the soup․
Suggest toppings as optional items, Save cooked bacon and croutons and cream and parsley for garnishing after serving to provide the best texture and appearance for the finished dish․
All you need to make cream soup is a big pot and an‌ immersion blender, This method can save‌ time when preparing multiple bowls of soup․

Ingredients

Servings4

•4 slices bacon (cooked and chopped)
•2 tbsp bacon drippings or butter (as needed)
•1 medium onion (diced)
•½ cup carrot (shredded, about 1 medium carrot)
•1 clove garlic (minced)
•2 ½ cups chicken broth
•1 tsp brown sugar
•1 bay leaf
•2 sprigs fresh thyme or dried thyme (or 1/4 teaspoon dried thyme)
•½ tsp salt
•¼ tsp black pepper
•⅛ tsp ground nutmeg
•1 15-oz can pumpkin puree
•½ cup heavy whipping cream (plus extra for garnish)
•2 tbsp fresh parsley (chopped and divided)
•½ cup croutons (optional garnish)

Instructions

1
In a soup pot over medium-high heat, cook the bacon until crisp.
2
Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot.
3
If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
4
Reduce the heat to medium, add the onion, and cook until softened, about 3 minutes.
5
Stir in the carrot and garlic and cook until fragrant, about 1 minute more.
6
Add the chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg.
7
Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.
8
Add the pumpkin puree and heavy whipping cream and simmer for 2 to 3 minutes.
9
Discard the bay leaf and thyme stems.
10
Using an immersion blender or hand blender, puree the soup until smooth.
11
Stir in 1 tablespoon of parsley and pour the soup into bowls.
12
Garnish with cream, croutons, crumbled bacon, and the remaining parsley.