15 Minute Pumpkin Soup with Bacon and Parmesan

This savory Pumpkin Soup Recipe is topped with crunchy crumbles made of Parmesan cheese and bacon. And it’s all ready in under 15 minutes!

Did you know that in Italy pumpkins are used primarily for savory dishes? You’re much more likely to find Pumpkin Ravioli or Pumpkin Soup in an Italian restaurant than you are Pumpkin Pie, that’s for sure.

When I was in grad school some of my good friends were Italian. I invited them to my our annual Thanksgiving dinner. I was surprised to find out that one of them had never had pumpkin pie before and the other it had it and thought it was disgusting. She said, “I just don’t understand pumpkins and sugar together. You need sage. A little prosciutto or Parmigiana-Reggiano. Never sugar.”

Pumpkin Soup
“O.K., so pumpkin with sage, bacon and parmesan,” I thought. I can try that. Oh man, was she ever right! (Not right that pumpkin pie is bad. I love it and always will. But that pumpkin with bold savory flavors is delicious. About that, she was spot on).

This pumpkin soup recipe uses those savory flavors so it’s not sweet like this one (which I bet is super-tasty too!) although it does have a touch of brown sugar. It’s made with chicken broth and sage. And then you top it with a crunchy bacon and Parmesan cheese crumble.

Definitely a savory soup. But if you’re a strictly sweet pumpkin-lover I won’t hold it against you. In fact, I have some delicious sweeter pumpkin recipes for you:

Slow Cooker Pumpkin Bread Pudding

Well-Spiced Classic Pumpkin Pie with Bourbon-Spiked Whipped Cream

Now back to that savory pumpkin soup!
Pumpkin Soup
As part of my SOUPin15 series, this pumpkin soup is ready in 15 minutes or less. And, as always, the quick soup recipe comes with a Souper Tip, the thing that makes this soup so delicious so quickly. My tip for this week’s soup in canned pumpkin. And not just for pumpkin soup, either. You can add canned pure pumpkin (don’t buy pumpkin pie filling by mistake. Read the can carefully) to any vegetable soup. Because it’s a thick puree, it adds body as well as a touch of  rich vegetable flavor. See all the Souper Tips here.

Pumpkin Soup

If you’re looking for another great way to incorporate pumpkin into your meal plan, check out this recipe for pumpkin pie. It’ll make a great dessert to go with this quick pumpkin soup recipe.

Well-Speiced Classic Pumpkin Pie Recipe with Bourbon Spiked Whipped Cream

And now, here’s my savory Quick Pumpkin Soup Recipe. See you in 15!

Pumpkin Soup with Bacon and Parmesan Crumbles

This savory pumpkin soup is topped with crispy crumbles made of parmesan and bacon. And it's all ready in 15 minutes. To have it ready that quickly, before you begin be sure to read through the whole recipe so that you know what's coming up. As you read through, gather together all of the pots, pans, spoons and other tools as well as all the ingredients you will need. That will put everything at your fingertips. No need to prep any ingredients though. All prep is within the recipe. See you in 15! (Yield 8 cups)


  • 2 cups low or no-sodium chicken broth
  • 2 (15oz.) cans pure pumpkin puree
  • 1 (12 oz.) can evaporated milk
  • 1 Tbsp. packed brown sugar
  • 1 and ½ tsp. salt
  • ½ tsp. coarse black pepper
  • ½ tsp. dried sage leaves
  • ½ tsp. garlic powder
  • 1 oz. parmesan cheese
  • 3 strips pre-cooked bacon


  1. Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder and brown sugar. Stir. Reduce heat to medium. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
  2. While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together.
  3. Preheat a nonstick skillet over medium heat. Drop the parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They'll squidge up a bit when you try to get under them but that's o.k.. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
  4. Ladle the soup into bowls and top with the bacon and parmesan crumbles.

19 Responses to “15 Minute Pumpkin Soup with Bacon and Parmesan”

  1. Evie — January 13, 2015 @ 11:39 pm (#)

    Do you know of a good substitute for evaporated milk if one has a dairy allergy? Thanks!

    • Christine Pittman — January 18, 2015 @ 9:13 am (#)

      Hi Evie, I would try almond milk. The slight nutty taste will work well with the pumpkin flavor, I think. Great question!

  2. Taryn — October 21, 2014 @ 10:07 am (#)

    Hi Christine,

    I just wanted to say that I found this recipe on Pinterest, made it last night, and it was absolutely DELICIOUS! Maybe even the best pumpkin soup I’ve ever tasted. Thanks so much for the fantastic recipe!



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