Pumpkin Soup With Bacon Crumbles

This savory pumpkin soup is topped with crispy crumbles made of parmesan and bacon. And it’s all ready in 15 minutes.

While I often think of pie when I hear pumpkin, there are plenty of ways to enjoy pumpkin in a more savory way. Like this Pumpkin Soup topped with a salty and savory crumble. Of course, you could have it both ways – start Thanksgiving with this soup appetizer and finish the meal with pumpkin pie!

Making Pumpkin Savory

This soup recipe uses savory flavors so it’s not sweet like this one (which I bet is super-tasty too), although it does have a touch of brown sugar. It’s made with chicken broth and sage.

It also gets topped with crunchy bacon and Parmesan cheese crumbles to add salt and savory flavor to the soup. (I wouldn’t blame you if you made extra of these. Yum.)

Definitely a savory soup.

Pumpkin Soup In 15 Minutes

This tasty soup is ready in 15 minutes or less. And, like all my quick soup recipes, it comes with a Souper Tip, the thing that makes this soup so delicious so quickly.

My tip for this soup is canned pumpkin. And not just for this soup, either. You can add canned pure pumpkin (just don’t buy pumpkin pie filling by mistake) to any vegetable soup. Because it’s a thick puree, it adds body as well as a touch of rich vegetable flavor.

See all my Souper Tips on our sister site, COOKtheSTORY.

Pumpkin Soup With Bacon Crumbles

Contributor: Christine Pittman

This savory pumpkin soup is topped with crispy crumbles made of parmesan and bacon. And it’s all ready in 15 minutes.
Read through the recipe and gather tools and ingredients before starting, or it may take longer to make.
Yield: 8 cups

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• Author: Christine Pittman
• Prep Time: 0 minutes
• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: 5 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Print Recipe

Ingredients

Scale 1x2x3x

• 2 cups low or no-sodium chicken broth
• 2 (15 oz.) cans pure pumpkin puree
• 1 (12 oz.) can evaporated milk
• 1 Tbsp. packed brown sugar
• 1 and 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. dried sage leaves
• 1/2 tsp. garlic powder
• 1 oz. parmesan cheese
• 3 strips pre-cooked bacon

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Instructions

1. Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder, and brown sugar. Stir. Reduce heat to medium.
2. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
3. While the soup is coming up to a simmer, finely grate the Parmesan cheese and finely chop the bacon. Mix them together.
4. Preheat a nonstick skillet over medium heat. Drop the Parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They’ll squidge up a bit when you try to get under them but that’s ok. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
5. Ladle the soup into bowls and top with the bacon and parmesan crumbles.