This classic pumpkin soup recipe is quick and easy to make and so delicious. It's been our go-to pumpkin soup for years now. We love it because it's creamy (but without using cream) and full of flavor. The maple bacon caramelized onions really take it to the next level.

A close up of this pumpkin soup recipe in a bowl.

It's pumpkin soup season! This is the pumpkin soup recipe that we make every year. It's creamy, delicious, and the onions it's topped with are unbelievable. It's nearly the same recipe as my Curried Pumpkin Soup with Maple Ginger Caramelized Onions. The main difference is that one is vegetarian and has a pronounced curry flavor while this one has a classic flavor AND has bacon.

What makes this pumpkin soup recipe extra special

  • The maple bacon onions. Seriously, these things are AMAZING.
  • Creamy and flavorful and all things deliciously fall.
  • In only 35 minutes you can be sitting down to a warm bowl of feel good soup. And that includes the time it takes to make those magic onions.
  • It's a healthy soup recipe that's dairy-free. Cause who needs cream when you're working with creamy pumpkin?
  • A touch of curry powder and a little ginger work wonders in complimenting the pumpkin flavor.
  • Sweetened just a touch by cooking an apple into the soup. ← This is a great trick to add a little sweetness without using sugar.
A ladle full of creamy pumpkin soup.

How to make pumpkin soup

Pumpkin soup is very easy to make. It also reheats well so it's a good idea to make a big batch and save some for lunches this week. Or pop the leftovers in the freezer for a night when you need a warm meal and you don't feel like cooking.

  1. Crisp the bacon then caramelize the maple onions in some of the bacon oil.
  2. Saute onion, apple, garlic, and ginger.
  3. Now add the rest of the ingredients and simmer for a few minutes.
  4. Blend the soup so it's nice and creamy.

Step #5: EAT!

A spoon in a bowl of pumpkin soup.

Is canned or fresh pumpkin better to use in soup?

Peeling and cutting a pumpkin is a big pain in the neck. While we usually opt for fresh ingredients around here, canned pumpkin is so much easier to prepare (just open the can!) and works just as well as fresh pumpkin. This is the canned pumpkin that we always use.

Pumpkin soup toppings

Our all-time favorite pumpkin soup garnish is the maple bacon onions that are in this recipe. They are sweet with a light ginger zing and salty bacon goodness. It's a little like the Best Bacon Jam recipe, which if you haven't yet tried, you definitely should.

Other toppings that we like are:

  • A little swirl of coconut milk
  • Salted pumpkin seeds (or the salty soy pumpkin seeds that we use to top our Creamy Pumpkin Hummus)
  • A dollop of pesto
  • A scoop of full-fat plain yogurt
  • Crumbled blue cheese

Topping this pumpkin soup with different toppings is a great way to switch things up so it tastes new and fresh each time you make it. (Although in full disclosure we go back to the maple bacon onions again and again. They are just too good!)

Maple bacon caramelized onions in a pan.

Love pumpkin recipes?

If you love pumpkin recipes as much as we do, make sure to check out some of our favorites!

Sweet Pumpkin Recipes

Savory Pumpkin Recipes

A white bowl with a spoon in it filled with this pumpkin soup and topped with maple bacon onions.

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Favorite fall soup recipes

A ladle full of creamy pumpkin soup.

Pumpkin Soup with Maple Bacon Onions

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 41 1/2 cup servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


This classic pumpkin soup recipe is quick and easy to make and so delicious. It's been our go-to pumpkin soup for years now. We love it because it's creamy (but without using cream) and full of flavor. The maple bacon caramelized onions really take it to the next level.



Maple Bacon Onions

  • 4 slices of bacon
  • 1 large onion, thinly sliced
  • 1/4 cup maple syrup
  • 1 tablespoon finely minced ginger

Pumpkin Soup

  • 1 large onion, chopped
  • 1 apple, peeled, cored, and diced
  • 4 garlic cloves
  • 3 tablespoons minced ginger
  • 1 teaspoon curry powder
  • A pinch of red pepper flakes, optional
  • 4 cups chicken stock
  • 1 15-ounce can of pumpkin (see notes for using fresh pumpkin)
  • Juice from 1 orange (about 1/4 cup)
  • 12 teaspoons sea salt (see notes)


  1. Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it's crispy, remove it from the pan and pour half of the bacon oil into a large pot.
  2. Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
  3. While the onions are cooking, begin the soup. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues. Add the garlic and ginger and cook for 1 minute. Add the curry powder and, if using, the red pepper flakes, and cook for 1 minute.
  4. Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
  5. Serve the soup topped with the maple bacon onions.


To use fresh pumpkin, choose a 2 lb. cooking pumpkin. Do not the kind you carve, they're bland! Peel it, remove the seeds, and chop it. Follow the recipe instructions but increase the cooking time to about 15 minutes, or until the pumpkin is soft.

The amount of salt you need will depend on the type of chicken stock you use and personal preference. Start with 1 teaspoon and add more, if needed.

If you choose to make this soup without the maple bacon onions, I suggest adding a tablespoon of maple syrup to the soup.

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A close up of a spoonful of creamy pumpkin soup with the recipe title on top of the picture.