Spicy Pumpkin and Bacon Soup

Spicy pumpkin and bacon soup is an absolute favorite in my household. Where I come from, few people know what to do with a pumpkin except boil it and mash it for weaning babies. I am lucky enough to have learned how to make magic out of the autumnal veggie from my mother, who was a very soup kind of cook. She loves curried pumpkin soup, and her method is simple. She peels a whole pumpkin, cubes it, and cooks it in stock with curry and other aromatics before blending everything in an immersion blender and adjusting the consistency with a dab of heavy cream or coconut milk. While I still enjoy her version, I have a thing for spicy roast pumpkin and bacon soup, and I recently discovered how to marry her curry flavors with my preferred version. 

Why You Should Try The Recipe

My roasted pumpkin and bacon soup recipe is wildly luxurious with an intense silky texture and great flavors. Some more reasons why you should try it include;

• It is a simple, delicious dish for a large autumnal gathering.
• It uses simple ingredients.
• Easy to prepare.
• It stores well and reheats beautifully.
• Sweet and silky nourishing soup that your whole family will enjoy.

What You Need

With just a few pantry staples, you can make a cloyingly delicious pumpkin soup with bacon. 

• Pumpkin: I use the same organic pumpkin my mother grew in her kitchen garden. It has a whitish/green skin that feels hard and you can easily find it in some supermarkets and health-food shops. 
• Bacon: Any type of bacon will do. Marinating the bacon pieces in curry broth overnight imbues a rich, spicy flavor that complements the bacons natural savory and smoky flavors. I learned the trick from a redditor and it is for such things that I am ever grateful for the invention of the internet.
• Chicken stock/broth: Allow me to extol the virtues of homemade chicken stock over store bought options. Please stop already if you add the nasty commercial bases and salty canned broth to your food! Stock is so easy to make; roast a few bones and veggies, put them in a big pot with water, reduce over medium heat then strain, leave to cool, before freezing in small containers that you can easily pull from the freezer when needed. With enough stock in the freezer, you can attain wonderful culinary creations, including demi-glace.
• Vegetables: Onions, leeks, shallots or anything from the allium family adds fantastic flavor to pumpkin soup. 
• Herbs and Spices: You may add your favorite herbs and spices to the soup. I love to keep it simple with cayenne, chili powder, bay leaves and a bundle of fresh thyme and parsley leaves. Salt and freshly ground black pepper are essential seasonings.

Ingredient Alternatives

Some great swaps to the ingredients listed above include;

• Pumpkin: Butternut squash is a fantastic substitute. The flavors are almost similar. Arcon squash will also give you great results.
• Fresh thyme and parsley: Replace with your preferred herbs. Rosemary, tarragon, oregano, or Marjoram will do.
• Leeks: Shallots, sweet onions, or spring onions will give you a similar taste and texture.
• Heavy cream: For a creamy pumpkin and bacon soup, try a dollop of sour cream, or Greek yogurt. Use coconut milk or cream for a dairy-free pumpkin and bacon soup.
• Curry broth: Use Japanese or Thai curry broth for a rich curry flavor.
• Chicken broth/stock: Beef or vegetable broth/stock are excellent swaps.

More Ingredients To Try

A few more ingredients can elevate this easy pumpkin and bacon soup recipe;

• Ginger: This will add warmth and spiciness to the soup.
• Chicken concentrate or bouillon: Add chicken concentrate or bouillon to the pumpkin cubes before roasting for extra savoriness.
• Butter: Add butter to the soup to make it smoother and tastier.
• Pumpkin pie spice: This heightens the soup’s flavor and adds warmth.
• Maple syrup: Drizzle maple syrup for a sweet caramel twist.
• Apple: Roast the pumpkin with apple slices. The result is delicious pumpkin apple bacon soup with a fantastic blend of flavors. 
• Carrots: Add 2 peeled carrots to enhance the soup’s sweet flavor, color, and smooth texture.
• Pepitas: Add ¼ cup toasted pepitas, a.k.a green pumpkin seeds for texture.

Note: The extra ingredients are not part of the original recipe or nutritional information. They take the simple pumpkin soup with bacon recipe from glory to glory though.

Cooking Equipment

Get these tools for the recipe:

• Heavy-bottomed pot or Dutch oven
• Baking sheet 
• Parchment paper
• Tongs
• Measuring cups and spoons
• Knife 
• Cutting board
• Wooden spoon
• Paper towels

How To Make Pumpkin and Bacon Soup: Complete Guide

Preparation Steps

1. Gather all the ingredients, tools, and an immersion blender
2. Preheat the oven to 425°F (218°C).
3. Line the baking sheet with parchment paper.
4. Wash and peel the pumpkin. Remove the seeds and cut the pumpkin into small cubes.
5. Peel and slice the onions.
6. Peel the garlic cloves.
7. Wash and chop the parsley.
8. Cut the curry-marinated bacon into chunky bite-size pieces.
9. Rub 1 tablespoon of olive oil over the pumpkin flesh, then arrange them cut side down on the lined baking sheet. 
10. Add the garlic cloves, thyme, and sliced onions to the baking sheet.

Cooking Steps

1. Place the baking sheet with pumpkin, onions, and garlic in the pre-heated oven—Roast for 35 minutes or until a fork can easily pierce through the orange pumpkin flesh. 
2. Heat the remaining 3 tablespoons of olive oil in the heavy-bottomed pot over medium heat.
3. Add the curry-marinated bacon pieces and saute until crispy. Remove and set aside on a paper towel.
4. To the same pan, add leek and saute for 8 to 10 minutes.
5. Add the chili powder, cayenne pepper, and bay leaves. Saute for another 2 minutes.
6. Add the pumpkin flesh and season with salt and a few twists of freshly ground black pepper.
7. Add the chicken broth/stock and bring the mixture to a boil.
8. Reduce the heat and simmer for 15 minutes so the flavors get to know each other.
9. Remove the pumpkin mixture from the heat when it is done cooking. Add the heavy cream and stir.
10. Let the mixture cool before blitzing it with an immersion blender.
11. Garnish with parsley and serve with the crispy bacon pieces.

Quick Pro Tips

• If you don’t do it overnight, you can marinate the bacon in curry broth for 4-5 hours. The spices and richness of the curry enhance the bacon’s savory flavor profile. For freshness and flavor control, I prefer homemade curry broth to store-bought options. 
• While an immersion blender is more convenient, I recommend using a stand blender for the smoothest results. Transfer the pumpkin mixture to the blender bit by bit and blend until smooth. Do not fill the blender beyond its limit.

Storing Leftovers and Reheating

• Storing: Transfer your leftover soup to an airtight container and store it in the fridge for up to 3 days.
• Freezing: The soup freezes well without garnishes in an airtight container for up to 3 months.
• Reheating: Gently heat the soup in a pan over medium heat. Add heavy cream or coconut milk to make it creamier.

Conclusion

This spicy roasted pumpkin and bacon soup recipe yields a splendid dish, perfect for serving your autumnal guests as a starter. It also passes for a full meal when you only need something light to warm you up. Serve the soup with croutons, garlic bread, zoodles, or a salad.

Did you try the recipe? What do you think of the spicy, curried pumpkin and bacon soup flavors? Let me know in the comments.

Other Yummy Soup Recipes To Try

If you are a lover of soup give these recipes a shot:

• Simple Vegetable Curry Broth
• Garlic Chicken Soup

FAQs

Can I make pumpkin and bacon soup without cream?

Yes. You can omit the heavy cream if you don’t like it. There’ll be a slight difference in consistency and flavor, though. 

Can I make keto pumpkin and bacon soup?

Yes. Pumpkin is a low-carb, non-starchy vegetable that fits the ketogenic diet. However, to manage carb intake, you must enjoy it in moderation. Avoid any sugar additives like maple syrup or high-carb ingredients like croutons.