Warm . Savory . Delicious!
A big bowl of creamy, hearty soup on a cool autumn evening is such a comforting and satisfying meal. That’s why this time of year, I love to create delicious new soup and stew recipes and include them in my weekly meal plans.
I’ve always loved the idea of pumpkin soup, but to be honest I haven’t really enjoyed the recipes I’ve tried that call for pumpkin pie type spices in the soup. Maybe it’s just me, but when I sit down to a warm bowl of soup, I really want something S A V O R Y! … Mmm!
So I set out to create a creamy pumpkin soup that combines the subtle sweetness of this classic fall favorite with the savory bold flavors of bacon, onion, sage and thyme with just a hint of spicy ginger.
I cannot even begin to describe to you how incredibly wonderful this soup is … suffice it to say, “This soup is SOOOOOOO… GOOD!
Plus, it’s so easy to make! And, it’s dairy-free, which you simply will not believe because it’s so creamy and rich! It truly is savory, satisfying and delicious! Enjoy!
P.S. The lovely fall-inspired napkins featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
Ingredients
- 2 tbsp ghee (or butter)
- 4 slices bacon, diced (see tip below)
- 1/2 cup fine diced sweet onion
- 1 1/2 cups homemade chicken stock
- 3 1/2 cups homemade pumpkin puree (or two 15oz. cans)
- 2 14 oz cans pure coconut milk
- 1 tbsp minced fresh sage, plus extra for topping soup
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1 1/2 tsp sea salt
Instructions
- In a large stockpot (or dutch oven) over medium-high heat, add the ghee and bacon pieces. Sauté until bacon is crispy. Use a slotted spoon to remove the bacon bits; place on a paper towel and set aside.
- Reduce heat to medium, add the fine diced onion to the stockpot and sauté until translucent and golden in color. Then add the chicken stock, pumpkin, coconut milk (make sure to reserve 1/4 cup to create decorative pattern, if desired), sage, ginger, thyme and salt.
- Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well blended.
- Ladle soup into bowls and drizzle top with the reserved coconut milk, if desired. Then top with crispy bacon bits, and minced fresh sage. YUM!
Notes
Tip: Using kitchen shears is an easy way to cut bacon slices into bite-size pieces.
Recipe Variation: Substitute the pumpkin puree with butternut squash puree for an equally delicious Creamy Butternut Squash Soup! YUM!
Looking for more delicious pumpkin recipes? Be sure to check out my “35 GF Pumpkin Recipes“ post over at Keeper of the Home.
This looks wonderful. The weather has turned cold here and the pumpkins are in season so this is just perfect. Thanks, Kelly!
Thanks, Aishah! You always make me smile! 🙂
Hi Kelly, this looks delish! I’ve been following your blog for a while now and have been so blessed by your meal plans and recipes. Thank you!! One thing I was having trouble with though…I’ve been unable to pin recipes from your site even when using your Pinterest buttons by each recipe. It always says that it can’t find a picture and therefore won’t pin. It very well could be something on my end but it seems to be specific to your site. I know nothing about all the behind the scenes workings of a blog but thought I would mention it in case others are having the same issue? If anyone knows a work around, please let me know! Thanks so much!
Hi, Amy. It’s not you. It’s the crazy plugin on my site that is the problem. We are trying to get it fixed. If you hover over the actual photo using your mouse, you should see a pin-it button appear and this will allow you to pin the photo if you click on the button on the photo. Let me know if that doesn’t work. In the meantime, we’re still trying to get the share buttons fixed. Thanks for your kind words and taking the time to leave me a note about the Pinterest buttons. 🙂
This is really good recipe and it works well with acorn squash too. I like coconut milk but not as much as is used in this recipe so I substitute some light cream cheese near the end of cooking and use about half of the coconut milk and still get really nice creaminess. I like the recipe as published too.
Thank you so much for sharing your thoughts with us, JP. Acorn squash (and Butternut squash as well) are excellent substitutions. So glad you enjoyed the recipe. Thanks for taking time to leave a kind note! 🙂
My middle son is EF and DF, and we are REALLY missing all the creamy soups that I used to make. This was a BIG hit last night, even with my oldest who is a picky eater. That crunchy bacon is the perfect combination with the thick creamy soup!
Thanks, Krista. I am so happy to hear that you’re whole family enjoyed this soup. It’s always such a blessing when you can create one recipe that everyone loves that still meets the dietary restrictions of those in your family with food sensitivities. That is always my goal (not to be a short order cook – LOL!). Thank you for taking the time to leave a kind note! 🙂
This looks great! Would this work with regular milk, cream, or half & half? If so, would I need to use coconut oil instead of ghee or butter in order to get that flavor?
Hi, Kim. Yes, you can use whole milk with this – coconut milk and whole milk usually can be substituted one for the other with good results. And yes, you can definitely use butter in place of the ghee. Enjoy! 🙂
I just made homemade pumpkin puree for the first time and I am going to use it for this soup!
That’s wonderful, Courtney! I hope you enjoy it as much as we do! 🙂
I have had this soup with roasted apples. It is a wonderful addition. I am also thankful for the dairy-free part of this recipe. Thanks much! Blessings!
That sounds wonderful, Susan. Thank you for sharing that delicious idea. And so happy you enjoyed the soup as well. It’s a definitely a fall favorite in our home. Appreciate you taking the time to leave a kind note! 🙂
This sounds delicious and will be on tonight’s dinner table! How many people do these quantities serve and does it freeze well? P.S. Thank you for sharing your faith and giving God praise on your blog.
Hi, Lori. Thanks for reminding me to include the number of servings. It makes about 6-8 servings depending on how big of a serving. I haven’t tried to freeze the soup, but I would imagine it would do well. Thank you for your kind words, I appreciate your sweet encouragement! What a blessing you are! 🙂
I’m so looking forward to trying this. I’ve had an over abundance of CSA squash, I’d love to try it with pumpkin, but I’m sure it’ll be butternut this time. Step one: make stock, it’s a rare occasion that I run out… Thanks for your recipes and meal plans, what a blessing!
You are so welcome, Kelli. Thanks for taking the time to leave a kind note! This recipe would be just as delicious with butternut squash. I’ve got one sitting on my counter that I plan to bake and use in this recipe soon myself. 🙂
We had just cooked up a pumpkin when we came across this recipe. Kelly, it’s amazing! It’s our new family favorite. I’ve just recently switched to a GF, DF diet. Your blog has so many great recipes to keep everyone in the family happy, and me not feeling deprived. Thank you!!
Thank you so much, Krista. Would you mind if I use your comment as a testimonial with just your first name only – no other info included? I am so happy you and your family are enjoying the recipes! 🙂 Thank you!
Wouldn’t mind at all :-).
Thank you! 🙂
Kelly, this is amazing! My husband especially loves it… He said “who needs to go out to eat when we’ve got such delicious stuff at Mom’s Kitchen!” This he has said since I started using your meal plans. Thank you!
I am so happy to hear you are enjoying the recipes, Celina! Thank you for your kind words of encouragement. It’s always a blessing to serve food our families enjoy! So I’m thrilled and honored to serve you! 🙂
Its a few years after you first this recipe, and I have to say its still delish! Thanks for taking the frustration out of finding healthy food to make!
You are so welcome! So glad you enjoyed the recipe! Thanks so much for taking the time to leave a kind note! Blessings, Kelly 🙂