Perfect Pumpkin Soup

Pumpkin soup mixed with sour cream instead of milk. Don’t do that. It curdled. Was still delicious, though.

My sons doubted I could make a soup with pumpkin that actually tasted good, and I took that as a challenge to prove them wrong.

This recipe uses bacon, which we all know isn’t the healthiest of ingredients. However, in moderation, I believe any ingredient can be a welcome addition to our cooking repertoire, and since this recipe easily feeds six people, the little bit of bacon (only 1/2 slice per person) doesn’t make this unhealthy.

I recommend serving this simple soup with a thick slice of crusty bread, or a hot panini.


  • 1 15oz can of plain (unsweetened) cooked pumpkin
  • 4 cups of unsalted chicken/veggie stock
  • 1 cup of low-fat milk
  • 3 slices of thick-cut bacon, chopped into small cubes
  • 2 tablespoons of raw pumpkin seeds, lightly toasted
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt (plus more to taste)
  • 1/2 teaspoon of black pepper


  • Cook the bacon in a skillet until crisp.
  • Reserve the rendered bacon fat, and place the cooked bacon aside on a paper towel to drain.
  • In a large stock pot, add 1/2 of the reserved bacon fat, and the extra virgin olive oil.
  • Stir in the canned pumpkin.
  • Add the chicken stock, salt and pepper.
  • Bring to a simmer.
  • Add the milk, stir till well combined.
  • Taste for salt and pepper.
  • Serve hot, topped with 1 teaspoon of cooked bacon bits and 1 teaspoon of toasted pumpkin seeds.
  • Enjoy!

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