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Pumpkin Spice Soup
  • CourseDinner, Lunch
  • CuisineSoups
Servings Prep Time
3Servings 5minutes
Cook Time
Servings Prep Time
3Servings 5minutes
Cook Time
  • 1.5cups Chicken Stock
  • 1cup pumpkin pureePURE pumpkin – not canned pumpkin pie
  • 4tablespoons kerrygold butter
  • 1/4 onionmedium
  • 2 garlic clovesmashed and minced
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 1.5teaspoons pumpkin pie spice
  • 1 bay leaf
  • 1/2cup Heavy Creamor full fat coconut milk if dairy-sensitive
  • 4slices Bacon
  • 3tablespoons leftover bacon greaseyou can use coconut oil if the 4 slices of cooked bacon doesn’t leave enough leftover grease
  • 2tablespoons sour creamoptional; could use coconut cream to stay dairy-free and add more flavor
  1. 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.
  2. 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.
  3. Bring to boil, then turn to low and allow to simmer for 20 minutes. After 20 minutes, use immersion blender to puree everything smooth.
  4. Let simmer for an additional 20 minutes. In the meantime, cook 4 slices of bacon.
  5. Once the soup is done, add heavy cream and bacon grease and mix in well.
  6. 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.