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
- 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)
- 1–2 teaspoons sea salt (see notes)
- 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.
- 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.
- 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.
- 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.
- 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.