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57.95g Fat | 7.71g Net Carbs | 14.44g Protein
Soups are the BEST recipes to make ahead, portion and freeze. When the days are hectic and you have no time to cook, grabbing a delicious fat-filled soup from the freezer will warm your soul and keep you fat-fueled!

Prep Time | 5 minutes |
Cook Time | 40 minutes |
Servings |
Servings
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Ingredients
- 1.5 cups Chicken Stock
- 1 cup pumpkin puree PURE pumpkin - not canned pumpkin pie
- 4 tablespoons kerrygold butter
- 1/4 onion medium
- 2 garlic clove smashed and minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1.5 teaspoons pumpkin pie spice
- 1 bay leaf
- 1/2 cup Heavy Cream or full fat coconut milk if dairy-sensitive
- 4 slices Bacon
- 3 tablespoons leftover bacon grease you can use coconut oil if the 4 slices of cooked bacon doesn't leave enough leftover grease
- 2 tablespoons sour cream optional; could use coconut cream to stay dairy-free and add more flavor
Ingredients
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Instructions
- Brown butter in a saucepan over medium-low heat. Once it's dark golden in color, add onions and garlic to the pan. Let cook for 2-3 minutes.
- Once onions are translucent, add spices and stir in well. Let this cook for 1-2 minutes, then add pumpkin and chicken broth into the pan. Stir in well.
- Bring to boil, then turn to low and allow to simmer for 20 minutes. After 20 minutes, use immersion blender to puree everything smooth.
- Let simmer for an additional 20 minutes. In the meantime, cook 4 slices of bacon.
- Once the soup is done, add heavy cream and bacon grease and mix in well.
- Crumble bacon over the top and optionally add 2 tbsp. sour cream.
Recipe Notes
Nutrition Facts
Pumpkin Spice Soup
Amount Per Serving
Calories 479
Calories from Fat 441
% Daily Value*
Total Fat 49g
75%
Saturated Fat 27g
135%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 115mg
38%
Sodium 1016mg
42%
Potassium 197mg
6%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 2g
4%
Vitamin A
267%
Vitamin C
7%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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