Pumpkin soup with bacon

DrygastDrygast, 2021-12-18

A warming soup that tastes even better with homemade broth.


  • Servings4 Portions
  • AllergensMilk


  • Cook Time90 min

This soup is very simple, although it may take some time. I use butternut squash, but it can be replaced with other types of pumpkin as well. I like to save on the pumpkin seeds and roast them and then use as a topping partly for a little taste, but mostly to get a little different texture.

What makes this soup extra good is that I use a homemade broth. It is absolutely not difficult, but it requires preparation a little earlier. I take care of much of what is left over when I cook and save the leftovers in the freezer. When the freezer is filled with various leftovers (grilled chicken carcass, odd pieces of vegetables and more) I take a 5-liter pot and throw in what I have, fill it with water and let everything boil for an hour. Then I strain the broth and let it cool and then freeze it in 500g packages that I can pick out when a recipe requires broth. In this way, I take care of various leftovers and get a very tasty broth that is completely free of additives. The taste may differ a little from time to time, but that is only positive. Some things I usually bring are various bones from chicken, vegetables such as carrots, onions, chili, garlic and ginger as well as spices from my pots that I did not have time to eat when they were at their freshest. It may sound a bit cumbersome, but the end result will be really good. If you do not want to do this, it is easy to replace with 2 bouillon cubes and a liter of water.

I think that apple sweetness in the soup, bacon and thyme fits really well, but if you do not want bacon, you can simply exclude it - it will be a good soup anyway.

I reckon that you cut off about 200-300 grams of peel from a butternut squash as 1kg as it is stated in the recipe refers to the useful part of the pumpkin. So you should buy a pumpkin that weighs a little more then. It does not have to be completely accurate - a little variation does not hurt.

When I eat this soup as a main course, I reckon that it is enough for about 4 servings. If you use it as an appetizer in smaller bowls, it is easily enough for 8 instead.

Some variants
  • Use other types of pumpkin such as Muscat.
  • Replace the homemade broth with 2 bouillon cubes and one liter of water. Then possibly use less salt as I start from my homemade broth that is completely salt-free.
  • Exclude bacon to make the soup vegetarian.
  • Top the soup with some parmesan cheese or other aged cheese.
  • Add a chili, some hot sauce or sambal oelek for some heat.
  • A little ginger in the soup will be delicious. Grate fresh ginger and let it boil with the rest of the ingredients.
  • Replace sour cream with coconut milk. The soup gets a different taste, but its worth a try.
  • Its good to have some more bread. Feel free to try serving with foccacia.
  • You can buy roasted pumpkin seeds in the store if you do not want to roast yourself.



Nutrition Facts*

 TotalServing100 g
Energy3177.75 kcal794.44 kcal95 kcal
Carbohydrates214.41 g53.6 g6.41 g
Fat252.55 g63.14 g7.55 g
Protein58.54 g14.63 g1.75 g
Sugar82.62 g20.66 g2.47 g
Salt28.1 g7.02 g0.84 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Preheat oven to 200°C.
  2. Cut off the skin and chop the butternut squash into smaller pieces. Save the seeds.
  3. Peel and cut carrot and onion into larger pieces.
  4. Peel the garlic.
  5. Place pumpkin, onion, carrot and garlic on a baking tray and bake in a 200°C oven for 30 minutes.
  6. Remove the vegetables from the oven and pour them into a saucepan.
  7. Add peeled and coarsely sliced apples and the homemade broth.
  8. Bring to a boil and simmer for 20 minutes under a lid.
  9. Add creme fraiche and salt. Mix with a hand mixer until the soup is smooth.
  1. While the oven is still hot - roast the seeds with a little salt for about 10 minutes (200°C).
  2. Fry the bacon in smaller pieces.