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Creamy Butternut Pumpkin Soup with Bacon

Close-up of creamy butternut pumpkin soup topped with crispy bacon and a swirl of cream.
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This creamy butternut pumpkin soup with bacon is packed with flavour from crispy bacon, sweet butternut pumpkin, garlic and a little sweet paprika. Smooth, creamy and delicious served with toasted Turkish bread or crusty bread rolls. Perfect for an easy family meal or making ahead to freeze for later.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 270 g middle bacon, rind removed and diced (4 rashers)
  • 160 g onion, diced
  • 2 cloves garlic, minced
  • 1.4 kg butternut pumpkin, peeled, deseeded and chopped
  • 125 g potato, peeled and chopped
  • 1/2 teaspoon sweet paprika
  • 750 ml chicken stock
  • 1/2 cup (125 g) canned diced tomatoes, including juice
  • 1/3 cup (80 ml) thickened cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Cook the Bacon: Heat the olive oil in a large saucepan over medium heat. Add the diced bacon and cook for approximately 7 minutes, stirring regularly, until lightly browned. Remove just under half the cooked bacon and set aside for garnishing. Leave the remaining bacon and cooking juices in the saucepan.
  2. Cook the Onion and Garlic: Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30–60 seconds.
  3. Add the Vegetables: Add the butternut pumpkin and potato, chopped into approximately 2–3 cm pieces, along with the sweet paprika. Stir to coat the vegetables in the bacon and onion flavours.
  4. Add the Stock and Tomatoes: Pour in the chicken stock and add the diced tomatoes, including their juice. Stir well and bring to a gentle simmer.
  5. Simmer: Reduce the heat to medium and simmer gently for approximately 35 minutes, with the lid slightly ajar. Stir occasionally, keeping the pumpkin and potato submerged in the stock as much as possible, until the vegetables are completely tender.
  6. Blend the Soup: Remove the saucepan from the heat. Carefully blend using a stick blender until smooth and creamy.
  7. Add the Cream: Allow the soup to cool slightly for 1–2 minutes, then stir in the thickened cream, salt and black pepper. Taste and adjust the seasoning if needed.
  8. Serve: Ladle into bowls and top with the reserved crispy bacon. Add an optional swirl of cream and a little chopped parsley. Serve warm with toasted Turkish bread or crusty bread rolls.

Notes

Pumpkin: Butternut pumpkin is also known as butternut squash in the United States. You can use other pumpkin varieties, but the flavour and sweetness may vary.

  • Cooking Time: Simmer until the pumpkin and potato are completely tender. Larger pieces may need a little longer.

  • Extra Bacon: Reserve just under half the cooked bacon for garnishing the soup. For an extra crispy topping, fry the reserved bacon separately in a frying pan until crispy.

  • Blending: A stick blender works well directly in the saucepan. Remove the saucepan from the heat before blending.

  • Storage: Refrigerate in an airtight container for up to 3–4 days or freeze individual portions for up to 3 months for best quality.

  • Reheating: Thaw overnight in the fridge and reheat until piping hot, stirring well if the soup has separated slightly.

Find it online: https://thespinningspoon.com/creamy-butternut-pumpkin-soup-with-bacon/