Roasted Pumpkin Soup with Bacon and Thyme Recipe

Name: Roasted Pumpkin Soup with Bacon and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds sugar pumpkin, seeded and halved; 4 ounces thick-cut smoked bacon, cut into 1/4-inch pieces; 1 small white onion, chopped; 1 clove garlic, minced; 1 tablespoon minced fresh thyme; 1 tablespoon firmly packed light brown sugar; 1/4 teaspoon white pepper; 1/2 teaspoon freshly ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/8 teaspoon cayenne pepper; 3 cups low-sodium vegetable broth; 1/2 cup heavy whipping cream; Kosher salt; Roasted pumpkin seeds, for garnish (optional)

Servings: persons

3 pounds sugar pumpkin, seeded and halved
4 ounces thick-cut smoked bacon, cut into 1/4-inch pieces
1 small white onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon firmly packed light brown sugar
1/4 teaspoon white pepper
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
3 cups low-sodium vegetable broth
1/2 cup heavy whipping cream
Kosher salt
Roasted pumpkin seeds, for garnish (optional)

1
Preheat the oven to 400 degrees .
2
Oil the inside of the pumpkin halves and season each with salt.
3
Place the pumpkin halves cut side down on a baking sheet and bake in the oven for 30 minutes, or until the pumpkin meat is fork-tender.
4
Remove from the oven.
5
When its cool enough to handle, use a spoon to scoop out the roasted pumpkin and set aside.
6
In a large pot, saute the bacon over moderate heat, until its crispy on all sides.
7
Move the bacon pieces to a paper towel and set aside.
8
To the bacon fat, add onion, garlic, thyme, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes.
9
Add the roasted pumpkin and broth, stirring to incorporate, then season with salt, and bring the soup to a boil.
10
Reduce the heat to low and simmer for 20 minutes.
11
Stir in the cream and let cool for 10 minutes.
12
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
13
If needed, add additional water or broth to reach the desired consistency.
14
Return the mixture to the saucepan and warm.
15
Serve and garnish with roasted pumpkin seeds.

1610

kcal

Calories

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds sugar pumpkin, seeded and halved, 4 ounces thick-cut smoked bacon, cut into 1/4-inch pieces, 1 small white onion, chopped, 1 clove garlic, minced, and more.

Yes, Roasted Pumpkin Soup with Bacon and Thyme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin Soup with Bacon and Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions