Super easy creamy and smooth pumpkin bisque with bits of smokey bacon make this the best fall soup to get you into the fall season!
If you love all things pumpkin, you’re going to love this savory pumpkin bisque that’s both creamy and full of wonderful fall flavors.
Growing up in Los Angeles, it never really felt like fall until we got close to the end of the year, so the way we associated the changing of seasons was through food.
And, of course, my favorite being fall, aka pumpkin season!
Most of my pumpkin recipes are desserts but I do have a few savory ones that uses kabocha, aka Japanese pumpkin.
This is my first savory pumpkin recipe that I absolutely loved it! I will definitely be making it again every fall season!
What is Bacon Pumpkin Bisque?
Bacon pumpkin soup is filled with wonderful pumpkin flavor and bacon pieces to give it that extra element of smokey flavor. All the ingredients (except for bacon) are added to a blender, blended until smooth, and then heated on a stove top pot.
What does pumpkin bisque taste like?
This savory pumpkin bisque recipe is smooth and creamy with amazing sweet pumpkin flavor and a touch of smokiness from bacon.
Is homemade pumpkin soup healthy for you?
This pumpkin bacon soup is low in carbs, sugar-free, gluten-free, and keto friendly.
What ingredients do I need to make pumpkin bisque?
- Chicken Broth – can also use vegetable broth, or vegetable stock.
- Bacon – any type of bacon, chopped.
- Garlic – whole clove.
- Chopped Onion – loosely chopped or quartered if using a blender.
- Pumpkin Puree – canned 100% pure canned pumpkin purée. Not canned pumpkin pie mix.
- Salt – table salt or sea salt.
- Black Pepper – fresh or pre-ground.
- Sweetener – use your preferred sweetener.
- Olive Oil – regular or extra virgin.
- Heavy Cream – can also use coconut cream for a dairy-free option.
How to make pumpkin bisque?
The most simplest way to make pumpkin bisque is to put all ingredients except the bacon and heavy cream into a blender (or use an immersion blender) and blend until a smooth consistency.
In a dutch oven or pot, over medium heat, cook bacon and add pumpkin bisque. Cook over medium-low or simmer for 8-10 minutes.
Which type of pumpkin is best for soup?
Using canned pumpkin puree found at most supermarkets works best for this pumpkin soup recipe.
Can pumpkin soup be frozen?
Put leftovers in the refrigerator or in an airtight container in the freezer and heat up to enjoy the best fall soup anytime of year.
What is the nutrition information for this pumpkin bacon soup recipe?
- 342 Calories
- 10g Carbohydrates
- 5g Fiber
- 8g Protein
- 31g Fat
- 50mg Cholesterol
- 1958mg Sodium
- 493mg Potassium
- 56mg Calcium
- 2mg Iron
- 9778ui Vitamin A
- 25mg Vitamin C
Looking for more pumpkin recipes?
- Pumpkin Spice Frappuccino
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Cream Cold Brew
- Pumpkin Cheesecake Tarts
- Pumpkin Pie Chia Pudding
Now, let’s get making this Bacon Pumpkin Bisque recipe!
- Prepping Time 1M
- Cooking Time 9M
- Total Time 10M
- Net Carb/Serv ~5g
- Servings 2
Ingredients
- 2 1/2 Cups Chicken Broth
- 4 Slices Bacon
- 2 Cloves Garlic
- 2 tbsp Chopped Onion (about 1/4 of a medium onion)
- 1/2 Cup Pumpkin Puree
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1 tbsp Olive Oil
- 2 tbsp Heavy Cream
Directions
1) Gather all the ingredients.
2) Chop bacon and set aside.
3) In a blender, add chicken broth, garlic, onion, pumpkin puree, salt, black pepper, sweetener, olive oil and blend for 10-15 seconds until a puree consistency is attained.
4) In a large stove top pot, add sliced bacon over high heat. Mix until bacon becomes fragrant, about 30-45 seconds.
5) Next pour in soup base from the blender, cover, and cook under low heat for 8-10 minutes.
6) After 8-10 minutes have passed, add in heavy cream, mix well and transfer to a serving bowl.
Hope you enjoy your Bacon Pumpkin Bisque!
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Bacon Pumpkin Bisque
Ingredients
- 2 1/2 Cups Chicken Broth
- 4 Slices Bacon
- 2 Cloves Garlic
- 2 tbsp Chopped Onion about 1/4 of a medium onion
- 1/2 Cup Pumpkin Puree
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Sweetener sugar alternative, sugar or preferred sweetener
- 1 tbsp Olive Oil
- 2 tbsp Heavy Cream
Instructions
- Gather all the ingredients.
- Chop bacon and set aside.
- In a blender, add chicken broth, garlic, onion, pumpkin puree, salt, black pepper, sweetener, olive oil and blend for 10-15 seconds until a puree consistency is attained.
- In a large stove top pot, add sliced bacon over high heat. Mix until bacon becomes fragrant, about 30-45 seconds.
- Next pour in soup base from the blender, cover, and cook under low heat for 8-10 minutes.
- After 8-10 minutes have passed, add in heavy cream, mix well and transfer to a serving bowl.
Video
Nutrition
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This is unusually good! I used Sukrin Gold brown sugar substitute in place of the monk fruit. This will be a yearly fall recipe for me.
Thanks!
Hey Kim! So glad you liked the Pumpkin Soup recipe!