Creamy Pumpkin Soup with Crispy Bacon Garnish (Roasted or Air Fryer Pumpkin)

There’s nothing quite like a velvety bowl of creamy pumpkin soup on a chilly evening, especially when it’s finished with a salty, smoky sprinkle of crispy bacon on top. 

This recipe has been one of my cozy-weather go-tos for years, and I love how it balances sweetness from roasted pumpkin with a hint of warming spices like cinnamon and nutmeg. The bacon garnish adds just the right crunch and savory depth, making every spoonful irresistibly satisfying.

Whether you’re serving this soup as a comforting weeknight dinner, a festive holiday starter, or simply meal-prepping for the week, it’s an easy dish that feels gourmet without much fuss. 

I’ll walk you through how I roast the pumpkin for maximum flavor (including a quick air fryer version), blend it into a silky smooth base, and finish it with cream for that restaurant-worthy richness. 

Trust me, once you try it, this pumpkin soup will earn a permanent spot in your autumn recipe rotation.

Why You’ll Love It

Pumpkin soup might be a fall staple, but this version really shines with its extra layers of flavor. Here’s why I keep coming back to it:

✔️ Velvety texture – The roasted pumpkin blends into a luxuriously smooth soup.
✔️ Balanced flavors – Sweet pumpkin, warm spices, and smoky bacon in perfect harmony.
✔️ Crowd-pleasing dish – Ideal for holiday tables or cozy nights in.
✔️ Customizable base – Make it richer with cream or lighter with coconut milk.

Best Type of Pumpkin to Use

Not all pumpkins are created equal. Some can be stringy or watery, while others roast into sweet, creamy perfection.

Personally, I reach for butternut squash most often, as it’s naturally smooth and slightly nutty. 

But sugar pumpkins (a.k.a. pie pumpkins) are also a fantastic choice since they’re sweet and not too fibrous.

If you’re buying at the market, avoid giant carving pumpkins—they’re bred for looks, not flavor. 

The good news is that this recipe is flexible, and even if you use a mix of pumpkin varieties or swap in squash, the end result will still be deliciously comforting.

Ingredients You’ll Need

Before we get into the cooking process, let’s talk about the key ingredients that make this soup so flavorful. 

• Pumpkin or Butternut Squash – I always recommend roasting the pumpkin first, as it deepens the natural sweetness.
• Olive Oil – Used for both roasting and sautéing, adds richness.
• Yellow Onion – The sweet backbone of the soup base.
• Garlic Cloves – Aromatic depth that ties everything together.
• Salt & Black Pepper – Essential seasoning for balance.
• Cinnamon & Nutmeg – Warm spices that enhance pumpkin’s natural sweetness.
• Chicken or Vegetable Stock – A flavorful liquid base.
• Heavy Cream or Coconut Milk – For creaminess and body.
• Crispy Bacon / Pumpkin Seeds – The finishing touch for crunch and contrast.

How to Make Creamy Pumpkin Soup with Crispy Bacon

Making this soup is surprisingly simple. Here’s exactly how I do it step by step:

1. Roast the Pumpkin - Oven or air fryer, roast your pumpkin until fork-tender. Let cool, then scoop out the flesh.

2. Sauté the Aromatics - In a Dutch oven, heat olive oil over medium. Cook the onions until softened, about 8–10 minutes. Add the garlic for another minute.

3. Add Pumpkin and Spices - Scoop the pumpkin flesh into the pot, then season with salt, pepper, cinnamon, and nutmeg. Stir until well combined.

4. Simmer the Soup - Pour in the stock, bring to a boil, then reduce the heat and let simmer 10–15 minutes.

5. Cook the Garnishes - While the soup simmers, fry the bacon until crisp or roast pumpkin seeds until golden.

6. Blend Until Smooth - Remove the soup from heat and let cool slightly. Use an immersion blender (or work in batches with a stand blender) to puree until silky.

7. Finish with Cream - Stir in cream or coconut milk. Add water if needed to thin. Taste and adjust seasoning.

8. Serve & Garnish - Ladle into bowls, drizzle extra cream, and top with crispy bacon or seeds.

How to Roast Pumpkin (Oven & Air Fryer)

Roasting is where the magic happens—it deepens the flavor and gives the soup that caramelized sweetness. 

In the oven, you’ll want to roast pumpkin cut-side down for tender flesh. But if you’re short on time, the air fryer is an amazing shortcut that delivers golden edges in less than half the time. 

I’ve used both methods and can assure you, they each yield a rich, flavorful base for this soup.

• Oven Method: Roast at 220°C (425°F) for 30–40 minutes, cut-side down, until tender.
• Air Fryer Method: Cut pumpkin into wedges, brush lightly with olive oil, and air fry at 190°C (375°F) for 18–20 minutes, turning halfway.

Chef’s Tip: Always let pumpkin cool slightly before scooping the flesh—it saves your hands and keeps things neat.

Pro Tips

I’ve made this soup dozens of times, and these tricks always help:

• Roast skin-on pumpkin – Keeps it tender and prevents dryness.
• Use a heavy pot – Dutch ovens hold heat evenly, perfect for soups.
• Don’t skip spices – Cinnamon and nutmeg add depth without overpowering.
• Cool before blending – Prevents hot splashes when pureeing.
• Add cream last – Keeps it silky instead of curdling. Never boil the soup after adding cream.
• Freeze without cream – For longer storage, stir in the cream in after reheating.
• Double the batch – This soup keeps well, making it perfect for meal prep.

Variations & Substitutions

One of the best parts of creamy pumpkin soup is how versatile it is. Depending on dietary needs or what you have on hand, you can easily swap a few ingredients without losing that cozy autumn flavor. 

I often experiment when cooking this at home, and each variation brings its own charm.

• Coconut milk instead of cream – Perfect dairy-free option with a subtle tropical note.
• Vegetarian version – Skip bacon and garnish with roasted pumpkin seeds.
• Extra spice kick – Add a pinch of cayenne or chili flakes.
• Sweet potato addition – Blend in roasted sweet potato for extra body.
• Herby freshness – Finish with chopped parsley or sage.

Texture Adjustments: Thick or Thin

Texture can make or break a good soup, and the beauty of this recipe is how easy it is to customize. I love mine thick and almost stew-like on cold days, but sometimes I’ll thin it out for a lighter starter course.

• For a thicker soup, reduce the amount of stock and water, blending until it holds body on the spoon. 
• For a thinner, brothier feel, simply add more hot water or stock at the end until you reach your preferred consistency. 

Always taste after adjusting—thinning can dilute seasoning, so don’t forget a pinch more salt or spice to bring the flavors back into balance.

What to Serve With Pumpkin Soup

This soup is hearty enough to stand on its own, but pairing it with the right sides really elevates the meal. When I serve it at home, I love creating a balanced spread of textures—something creamy, something crunchy, and something fresh.

• Crusty bread – Perfect for dipping into the creamy soup.
• Simple green salad – Adds freshness and balances richness.
• Grilled cheese sandwich – A cozy, nostalgic combo.
• Roasted root vegetables – Complements the earthy sweetness of pumpkin.
• Apple slaw – Adds crisp, tangy contrast.

How to Store & Make Ahead

If you make a big batch like I often do, storing pumpkin soup properly ensures it tastes just as good later. The flavors even deepen as it rests, so leftovers are a treat.

• Fridge – Store in an airtight container up to 4 days.
• Reheat – Warm gently on the stove, adding water or stock if too thick.
• Freeze – Freeze in portions for up to 3 months. (Add cream after thawing for best texture.)
• Make Ahead – Prepare the soup base up to 2 days before serving, then add cream and toppings just before enjoying.

FAQ

Q: Can I make this soup with canned pumpkin?

A: Yes! Use two 15-ounce cans of pumpkin purée and skip the roasting step for a faster version.

Q: Is pumpkin soup healthy?

A: Definitely. Pumpkin is packed with vitamin A, fiber, and antioxidants. Use coconut milk and veggie stock for a lighter, dairy-free version.

Q: Do I need to peel the pumpkin?

A: Nope! Roast it skin-on, then scoop out the flesh—it’s much easier.

Q: What spices go best in pumpkin soup?

A: Cinnamon and nutmeg are classics, but curry powder, ginger, or smoked paprika are wonderful too.

Common Mistakes to Avoid

• Skipping roasting – Boiled pumpkin tastes bland compared to roasted.
• Over-blending hot soup – Always cool slightly before pureeing.
• Adding cream too early – Heat can cause it to split.
• Undersalting – Pumpkin is naturally sweet; don’t be shy with salt.