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Roasted Pumpkin Soup with Smoky Bacon


  • 2 1/2 pounds sugar pumpkin or butternut squash, cut into large chunks
  • 1 1/2 tablespoons olive oil
  • 1/2 pound chopped raw bacon
  • 1/2 cup chopped onion
  • 3 cups chicken broth
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black pepper

Prep Time:

15 minutes

Cook Time:

1 hour



This rustic soup comes alive with the flavor of sweet caramelized roasted pumpkin or butternut squash. Its golden-yellow color and garnish of smoky-sweet crumbled bacon makes this a real eye-popper and show stopper.

Foodie Byte: Healthier Option: Omit the bacon and sauté the onions in olive oil. You can also toast the seeds from the pumpkin or squash for a nice crunchy garnish. For a vegetarian option, replace the chicken broth with vegetable broth or water.


  1. Toss pumpkin chunks with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
  2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
  3. Add roasted pumpkin and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
  4. Serve soup in large bowls garnished with crisp crumbled bacon.

Nutritional Information

Calories 314, Carbohydrates 27g, Cholesterol 26mg, Fat 21g, Fat Calories 190, Fiber 5g, Protein 7g, Saturated Fat 6g, Sodium 1769mg. Daily Values: Calcium 107.58mg 11%, Phos 148.11mg 15%, Copper 0.19mg 10%, Zinc 0.82mg 5%, Panto 1.05mg 11%, Biotin 2.75mcg 917%, Iodine 0.27mcg 0%, Magnesium 73.98mg 19%, Iron 1.68mg 9%, Vitamin B6 22%, Vitamin C 70%, Vitamin B12 4%, Vitamin D 6%, Vit E-a-Toco 12%, Vitamin A 499%. Percent Daily Values are based on a 2,000 calorie diet.