Roasted Pumpkin Soup with Bacon and Thyme

perfect for a cold day
Perfect for a cold day
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3 oz Pumpkin sugar pumpkin, seeded and halved
1 tbsp Olive oil for pumpkin
4 oz Smoked Bacon thick-cut
1 tbsp Honey
4 sprigs Fresh thyme leaves, divided
2 tbsp Olive oil
1 White onion small, chopped
1 clove Garlic minced
¼ tsp White pepper
½ tsp Cinnamon
¼ tsp Nutmeg freshly ground
⅛ tsp Cayenne pepper
3 cups Vegetable broth low-sodium
½ cup Heavy whipping cream
Kosher Salt to taste
For garnish:
6 tsp Pumpkin seeds roasted, optional

Nutritional information

  • For garnish:

Roasted Pumpkin Soup with Bacon and Thyme


This Roasted Pumpkin Soup with Bacon and Thyme recipe is one of the best comfort soup recipes to cook in December. It is so deliciously creamy due to the roasted pumpkin and some heavy cream. And if you are craving cozy and creamy soup to impress the whole family, this recipe successfully does the trick.

I have also included detailed instructions on how to roast fresh pumpkin in the recipe below. It’s really pretty simple. Roasting brings out so much aroma and flavor from the pumpkin that it is almost buttery without adding any butter. Adding warming spices like white pepper, cinnamon, nutmeg, and cayenne pepper make the soup taste extra delicious. To finish the list, add crispy bacon and roasted pumpkin seeds for topping. Serve hot and enjoy!

To make this Roasted Pumpkin Soup with Bacon and Thyme, you will need the following ingredients:

Ingridiens for Roasted Pumpkin Soup with Bacon and Thyme

Steps to make Roasted Pumpkin Soup with Bacon and Thyme


Preheat oven

Preheat the oven to 400 °F.


Roast pumpkin


Rub the pumpkin halves with 1 tablespoon olive oil and season with salt. Place cut side down on a large baking sheet and roast for 30 minutes or until fork-tender. Once roasted, remove from the oven and leave to cool.


Scoop out flesh


Once cool enough to handle, use a spoon to scoop out the pumpkin flesh and set aside.


Roast bacon


In a small bowl, mix 1 tablespoon honey and ¾ teaspoon thyme leaves. Arrange 4 ounces bacon on a baking sheet and brush with the prepared honey-thyme mixture. Roast until crispy, about 10 minutes. Remove from the oven and let cool slightly. Then chop and set aside.


Cook onion, garlic, and spices


In a large pot over medium heat, heat 2 tablespoons olive oil and add 1 chopped white onion, 1 minced clove garlic, ¼ teaspoon thyme, ¼ teaspoon white pepper, ½ teaspoon ground cinnamon, ¼ teaspoon freshly ground nutmeg, and ⅛ teaspoon cayenne pepper and cook, stirring, for 3 minutes.


Add pumpkin and broth


Add in the roasted pumpkin and 3 cups low-sodium vegetable broth and stir. Season with salt to taste and bring to a boil. Once starting to boil, turn down to a simmer and simmer for 20 minutes.


Add heavy cream


Stir in ½ cup heavy whipping cream and remove from heat. Allow to cool for 10 minutes.


Purée soup


Use an immersion blender to purée the soup until smooth. Add more water or vegetable broth to thin the soup if necessary. Warm the soup up on the stove before serving.



Serve in bowls garnished with bacon and roasted pumpkin seeds if you wish, and enjoy!

This Roasted Pumpkin Soup with Bacon and Thyme packs a big flavor punch and is perfect for a cold day. Made it? We'd love to hear how you enjoy it, so let us know in the comments below!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Delicious creamy soup with pumpkin seeds. Thank you for sharing!

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