Pumpkin & bacon soup 2016

Pumpkin & bacon soup

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(8 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 4

The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives

Nutrition and extra info

  • without garnishes

Nutrition: per serving

  • kcal557
  • fat43g
  • saturates20g
  • carbs19g
  • sugars12g
  • fibre5g
  • protein21g
  • salt2.2g
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  • 1 tbsp vegetable oil
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150g maple-cured bacon, cut into small pieces
  • ½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
  • 1l chicken stock
  • 100ml double cream
  • 3 tbsp pumpkin seeds, toasted
  • maple syrup, for drizzling
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.

  2. Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

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Comments, questions and tips

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18th Nov, 2016
Quick and easy to make. Have made this on a number of occasions now, but I put in slightly less bacon as it can overpower the pumpkin and taste salty otherwise. Great to make on a Sunday and take to work in the week - perfect in this weather!
14th Nov, 2016
This recipe was fast and easy. I had sugar pumpkins from my garden and baked the pumpkins on a cookie sheet. Peeled the pumpkins and made this soup. I shared the soup with my neighbors. They enjoyed it too. My husband wants me to make this for his lunch this week.
2nd Nov, 2016
This was really easy, once the pumpkin was prepared and a really lovely soup. I have always struggled to find a tasty pumpkin soup recipe. This is a keeper!
29th Oct, 2016
Yummy soup but I didn't sieve it as it was just the right consistency without sieving. I didn't add reserved liquid as would have been too thin.I also didn't drizzle male syrup in as though would be too sickly.I used smoked bacon.The seeds were enormous so didn't use these either.
29th Oct, 2016
This is the first time I've made pumpkin soup. It is a very easy recipe. The preparation of the pumpkin took the longest. I didn't use the seeds as the recipe suggests and I couldn't sieve it. Maybe as I used a hand blender rather than my food processor. The soup is delicious. I am very pleased with the result. Lovely smokey smell and taste from the bacon. The only thing I would change next time is adding less cream but this is personal preference. Would recommend this recipe. Thanks
10th Oct, 2016
I didn't have pumpkin, but substituted butternut squash (same weight), and it was delicious!
4th Oct, 2016
With no reviews but a pumpkin to use I took the gamble!!! and my gosh what a fabulous taste my husband told me that this was one of the best soups I had ever made so thank you for such a great recipe Mr Kerridge I will certainly be making this again now that the darker days are closing in. Brilliant!!!!
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