Creamy Pumpkin Soup with Bacon, Fennel & Apple (video)

Aromatic and creamy pumpkin soup made with fennel, apples, garlic, and fresh herbs, topped with smoky bacon bits and cream. This incredible fall soup recipe is bound to become a family favorite! It’s full of incredible flavors! Plus, it’s very easy to make, too. Simply roast all the vegetables in the oven, the puree, combine with milk, and enjoy!

Watch My Pumpkin Soup Video Tutorial

Watch my YouTube creamy pumpkin soup video tutorial for step-by-step instructions and see just how easy this soup is to make! Want to stay up to date on my newest recipes and posts? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Creamy Pumpkin Soup Recipe

Here are my tips for the main ingredients you’ll need for this delicious pumpkin soup. Find the full list of ingredients with measurements in the printable recipe card below.

• Pumpkin or Squash – in my video tutorial, I used a Kuri squash, but just about any type of pumpkin or squash will work well for this recipe. Varieties such as butternut, acorn, sweet pumpkin, and more just to name a few.
• Fennel Bulb – fresh fennel has a strong licorice taste, but once it’s roasted, it takes on a mild, pleasant flavor that really complements the pumpkin.
• Apples – any variety of apples will work great for this soup. I do recommend peeling the apples for a smoother puree.
• Fresh Thyme, Rosemary, & Oregano – I recommend using fresh herbs whenever possible as they will add the most flavor and aroma. If you only have dried herbs, reduce the amount of fresh herbs from 1 tablespoon to 1 teaspoon dried herbs.
• Chicken Stock – or chicken broth. Chicken bone broth is great for extra protein!
• White Wine – if you prefer not to use wine in your cooking, simply replace it with additional chicken stock.
• Whole Milk – I prefer to use whole milk as it makes this pumpkin soup extra creamy! This recipe will work well with reduced fat milk or non-dairy milk, too.

Supplies & Tools for the Recipe

Need some tools to make this pumpkin soup recipe at home? Shop my Amazon Affiliate links for items I recommend. See Disclosure Statement.

• Cuisinart 14-Cup Food Processor
• Vitamix Professional-Grade Blender
• Vitamix Immersion Blender
• Deep Baking Sheet

Preparing the Vegetables for Roasting

You’ll love just how easy this creamy pumpkin soup is to make! Simply roast all the vegetables and aromatics in the oven until they’re tender, then puree. Plus, the aroma of the roasted pumpkin and veggies is simply mouthwatering!

1. Preheat the oven to 450°F and line a large baking sheet with foil to reduce cleanup later.
2. Start with the pumpkin first. Carefully peel the outside of the pumpkin first, then use a sharp knife to split the pumpkin in half. Use a spoon to scoop out the seeds and discard them. Section the pumpkin into smaller pieces, then cube the pumpkin in 1-inch pieces. Place the cubed pumpkin onto the lined baking sheet.
3. Next, peel and chop the carrots and onion. Slice the fennel bulb into 1-inch pieces. Peel and cube the apples. Peel the garlic cloves and keep them whole.
4. Add all the cubed veggies to the baking sheet.

Seasoning for Pumpkin Soup

With the vegetables and aromatics prepared, it’s time to get them seasoned!

1. Drizzle the olive oil and maple syrup over the vegetables, then add the thyme, rosemary, oregano, basil, smoked paprika, ground black pepper, and sea salt. Use your hands to toss the veggies until they’re well coated.
2. Pour the wine and ¾ cups of chicken stock into the roasting pan. Cover the pan tightly with foil. This will trap the moisture inside, cooking the vegetables faster.

Roasting Instructions for Pumpkin Soup

1. Roast the pumpkin and vegetables at 450°F for 30 to 40 minutes with the foil on, or until the pumpkin is fork tender.
2. Remove the foil and continue to roast the vegetables for an additional 30 minutes, until they’re golden and most of the liquids have evaporated.
3. Remove the roasted vegetables from the oven and let them cool for about 20 minutes before proceeding to puree.

How to Make Creamy Pumpkin Soup

1. You can use a blender, food processor, or immersion blender to puree the vegetables.
2. If using a blender or food processor, puree the vegetables and pumpkin in batches; I typically puree them in thirds. Because the puree can be quite thick, pour in 1/3 to ½ cup chicken stock to help thin out the puree.
3. Pour the puree into a large soup pot, then add in the milk and whatever is remaining of the 2 cups chicken stock. Stir the soup, cook over medium heat and bring it up to a simmer. Once the soup has simmered for a few minutes, remove it from the heat and enjoy.

Smoky Bacon Topping

I love to add smoky bacon bits to this creamy pumpkin soup! They add tons of incredible flavor!

1. Chop the bacon slices into small bits, then add them into a cold frying pan. Cook the bacon over medium heat, until the bacon bits are rendered golden and crispy.
2. Remove the bacon bits from the bacon grease and sprinkle the bacon bits over the soup when serving. Add a drizzle of cream and enjoy.

Serving Suggestions for Pumpkin Soup

Enjoy this creamy pumpkin soup topped with smoky bacon bits and a splash of cream. If you love cheese, try adding some grated parmesan cheese on top, too.

Serve the soup with toasted, buttered bread or grilled cheese sandwich.

Adding Extra Protein to the Recipe

If you’re looking to add extra protein to this recipe, ground turkey is a great option. Here’s how I add it to the recipe:

1. Preheat a large frying pan over medium-high heat with a tablespoon of avocado oil or butter. Add 1 pound of ground turkey to the pan and fry the turkey until it’s golden brown and cooked through.
2. Season the turkey to taste with salt and pepper; ½ teaspoon of dried onion; ½ teaspoon of dried garlic; ½ teaspoon of smoked paprika; ½ teaspoon of dried basil or oregano.
3. Add the fried ground turkey to the pumpkin soup and stir.

Instructions for Vegan Pumpkin Soup

Want to make a vegetarian version of this delicious pumpkin soup? Here are the substitutes you’ll need:

• Replace the whole milk with a creamy non-dairy milk such as almond, oat, or coconut milk.
• Replace the chicken stock with vegetable broth.
• Skip the bacon bits or use vegan bacon bits instead.

More Recipes to Try!

Enjoyed this creamy pumpkin soup recipe? Check out some of my other recipes you’ll love!

• Creamy Fall Vegetable Soup with sausage and mushrooms
• Smoky Roasted Pepper Bisque with bacon
• Minestrone Vegetable Soup with Italian sausage
• Butternut & Fennel Gnocchi with bacon and cheese