Pumpkin and Smoked Bacon Soup


While at first thought, pumpkin and smoked bacon may not seem to go together, when made into soup the two ingredients are a flavorful combination. The smoky flavor of the bacon complements the creamy taste of the pumpkin creating a soup that can be served as a first course or can stand alone as a meal by itself.

Step 1

Fry the bacon in the bottom of a large saucepan until it is crisp. Allow the bacon to drain on paper towels.

Step 2

Add the onion, garlic and green pepper to the saucepan and cook until the pepper is soft and the onions begin to brown.

Step 3

Add the cooked pumpkin to the pan and cook over medium low heat for 15 to 20 minutes. Transfer the pumpkin mixture to a blender or food processor and blend until smooth.

Step 4

Pour the pumpkin back into the saucepan and add the heavy cream. Cook over low heat for an additional 15 minutes, stirring often.

Step 5

Crumble the fried bacon.

Step 6

Pour the pumpkin soup into serving bowls. Garnish with the crumbled bacon and serve.

Things You'll Need

  • 1/2 lb. smoked bacon, sliced
  • Large saucepan or small stockpot
  • Paper towels
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 small green pepper, seeded and chopped
  • 2 cups cooked pumpkin
  • Blender or food processor
  • 1 cup heavy cream
Keywords: pumpkin soup, pumpkin bacon soup, pumpkin smoked bacon

About this Author

G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.