Pumpkin Soup Recipe with Crispy Toppings
This pumpkin soup recipe is not just a can of pumpkin. It is a whole pumpkin roasted at 400F until fork tender, then blended with chicken stock and a touch of maple syrup for a creamy and delicious blended soup. The part that sets this apart from every other pumpkin soup you have ever had are the toppings. Crispy lentils, crumbled bacon, toasted pepitas, hand-torn croutons, and a crumble of queso fresco over the top. It is the most satisfying fall dish.
Make this for a cozy meal, serve it alongside a grilled cheese.
A Note from Teri on This Pumpkin Soup Recipe
When I first made this soup, I was not sure if I would love it, but I was quickly proven wrong. I could not believe how absolutely delicious it was. And once I tasted it, I knew we needed an incredible mix of toppings to take it over the top.
The tender lentils add a gentle chew to the soup. The crispy bacon stays crunchy even in the warm soup. The pepitas are toasted until they are nutty and extra crunchy. The croutons add a mix of chewy and crunchy that soaks up the soup perfectly. Finally, the queso fresco crumbled over the top balances all of the flavors to create the perfect bite.
The soup is wonderful with just one or two the toppings if that is what you have. But when you do all of them, it is something really spectacular.
Why Roasting the Pumpkin Makes All the Difference
Most pumpkin soup recipes use canned pumpkin or cook raw pumpkin directly in broth. Both make a tasty soup, but there is nothing that compares to roasted pumpkin soup.
Roasting a whole pumpkin does something no other method can. It caramelizes the flesh of the pumpkin, sweetens it, and gives it a depth of flavor that canned pumpkin cannot match. The pumpkin is also seasoned with coriander, ginger, and red pepper and drizzled with olive oil. It adds complexity to the finished soup that really elevates all of the flavors.
Roasting takes more time, but almost all of it is hands-off, and it is the step that takes this pumpkin soup recipe from good to fantastic.
Ingredients and Variations
- Baguette – torn rather than sliced gives you irregular, rustic pieces that look prettier and give you a mix of shapes. Half a baguette is plenty for four bowls.
- Raw pumpkin seeds – toasting from raw gives you more control over the final color and crunch. You can use the seeds from your pumpkin if you don’t have shelled! Separate from the pulp, rinse well, air dry completely, season, and roast for 10–20 minutes. It’s a fun activity to get the kids involved with.
- Fresh pumpkin – a medium to large pumpkin, roasted and scooped. Look for one that is about four to five pounds.
- Ground coriander, ground ginger, red pepper flakes – this seasoning blend seasons the pumpkin and gives it that depth of flavor.
- Chicken stock, warmed – Use homemade for extra delicious results. Make sure to warm it, because warm stock blends more smoothly into the hot pumpkin.
- Maple syrup – The pumpkin is already sweet from roasting, and the maple deepens that sweetness.
- Dry lentils, rinsed – green or brown lentils hold their shape better than red lentils, giving the topping more texture. Make them in chicken broth for added flavor.
- Bacon, 6 slices – cooked until very crispy, then roughly chopped. Soft bacon will go limp in the warm soup immediately. We cook the bacon in a pan while the pumpkin roasts, but if you have more time, you can use the oven bacon method for the easiest, most consistent result.
- Queso fresco or another flaky white cheese – cool, creamy, and slightly salty for the perfect finishing touch on your soup.
What Salt Should I Use
Salt and pepper are used throughout this recipe for seasoning. For the salt, I absolutely recommend Celtic Fine Ground™. It provides a fuller, more balanced flavor because it has 10 times the minerals of table salt. You will absolutely taste the difference in the final product, and you will not ever go back to another salt! If you care about you food, you care about your salt.
How to Make This Pumpkin Soup Recipe
Step One: Make the Croutons and Pepitas
Preheat the oven to 350F. Hand-tear the baguette into bite-sized pieces and spread on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 25 minutes, tossing every 5 minutes, until crisp and golden on both sides. Remove and set aside.
While the croutons bake, toss the pumpkin seeds with olive oil and salt. Spread on a second parchment-lined baking sheet and bake alongside the croutons for about 13 minutes until toasted and golden brown. Remove and set aside.
Step Two: Roast the Pumpkin
Increase the oven to 400F. Rinse and dry the pumpkin, then cut it in half. Scoop out and discard the seeds and stringy pulp. Set the halves cut-side up on a parchment-lined baking sheet.
Mix the salt, coriander, ginger, and red pepper flakes in a small bowl. Drizzle the cut side of each half with olive oil and season with the spice mix. Roast for 55–60 minutes, rotating the baking sheet halfway through, until the flesh is completely fork-tender and lightly caramelized at the edges. Remove and let cool for about 5 minutes.
Step Three: Cook Lentils and Bacon
While the pumpkin roasts, add the rinsed lentils and chicken broth to a saucepan. Bring to a boil over medium-high, then reduce to low, cover, and cook for 12 minutes until tender. Drain any remaining liquid and spread the lentils on a baking sheet to cool. Set aside.
In a large frying pan over medium heat, cook the bacon until very crispy. Transfer to a paper towel-lined plate and roughly chop into half-inch pieces.
Step Four: Blend Soup
Warm the chicken stock in a small saucepan over medium heat. Scoop the pumpkin flesh into a blender. Add 1½ cups of warm stock and the maple syrup. Blend until smooth. Continue adding stock and blending until you reach your preferred consistency. Taste and adjust salt.
Ladle the warm soup into bowls. Top each with a spoonful of lentils, a scatter of bacon, a handful of pepitas, and a pile of croutons. Crumble queso fresco over the top and serve immediately.
Tips for The Best Pumpkin Soup Recipe
- Use a sugar pumpkin, not a carving pumpkin. Sugar pumpkins are much better for cooking and eating.
- Roast the pumpkin cut-side up. Most recipes go face-down, but cut-side up with the spice rub lets the seasoning get deeper into the flesh and allows the edges to caramelize.
- Warm the stock before blending. Cold stock added to hot pumpkin results in a less smooth texture. Warm stock blends in smoothly.
- Add stock gradually. Start with 1½ cups, blend, then assess. Different pumpkins have different moisture levels, and you can add more until the consistency is exactly what you want.
- Cook the bacon until very crispy. Soft bacon goes limp in the warm soup immediately. Very crispy bacon holds its texture long enough to enjoy the crunch in every bowl of soup.
- Season liberally. Blended soups tend to need more seasoning because of the amount of liquid. Taste before serving and add more if anything feels flat.
Recipe FAQs
I do not recommend it. Canned pumpkin lacks the caramelization and depth that comes from roasting a whole fresh pumpkin. If you are using canned, skip the roasting step and warm the puree with the spice blend before adding stock and maple syrup. One 29-ounce can of pumpkin puree would be approximately the same amount.
Sugar pumpkins (or pumpkin pie pumpkins) are the best choice. They are sweeter, denser, and less watery than carving pumpkins. Butternut squash is an excellent substitute with a similar sweetness and a slightly smoother texture.
Yes! The soup keeps in the refrigerator for up to 4 days and reheats well on the stovetop over medium heat, adding a splash of stock if needed. Make the toppings fresh when you’re ready to serve.
Yes. Substitute vegetable broth for the chicken stock throughout, skip the bacon, and add crispy chickpeas or additional lentils instead. The soup itself is naturally vegetarian once the broth is swapped.
Pierce the thickest part of the flesh with a fork. It should slide in with no resistance at all. If there is any firmness, return it to the oven for another 5-10 minutes and check again. Undercooked pumpkin won’t blend smoothly.
Try These Other Soup Recipes
If you make this Pumpkin Soup Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Pumpkin Soup Recipe with Crispy Toppings
Ingredients
For the Croutons (optional)
- ½ baguette hand-torn into bite-size pieces
- 2 tablespoons olive oil
- Pinch kosher salt I use Celtic Fine Ground™
- Pinch freshly ground black pepper
For the Pepitas
- 1 cup pumpkin seeds raw and shelled
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
For the Pumpkin Soup
- 1 medium to large pumpkin about 4-5 pounds
- 2 tablespoons olive oil divided
- 2 teaspoons kosher salt divided
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 1½ to 3 cups chicken stock warmed
- 1 tablespoon maple syrup
For the Lentils
- 1 cup dry lentils rinsed
- 2 cups chicken broth
For the Bacon
- 6 slices bacon
For Serving
- Mexican cheese like Queso Fresco, or another flaky white cheese, crumbled
Instructions
- Preheat oven to 350F.
- On a parchment-lined baking sheet, toss the baguette pieces with olive oil and season with a pinch of salt and pepper. Transfer to the oven and bake for 25 minutes, tossing every 5 minutes, until crisp and golden on both sides. Remove from the oven and set aside.
- While the croutons are in the oven, toss the pumpkin seeds with olive oil and salt in a medium bowl, and spread them out on another parchment-lined baking sheet. Place the seeds in the oven alongside the croutons and bake for about 13 minutes, until toasted and brown. Remove the pepitas from the oven and set aside.
- Increase oven temperature to 400F.
- Rinse the exterior of the pumpkin and dry with a paper towel or clean kitchen towel. Cut the pumpkin in half and, using a spoon or your hands, scoop out and discard the seeds and set the pumpkin halves on a parchment-lined baking sheet.
- In a small bowl, mix the salt, coriander, ginger, and red pepper. Drizzle the cut side of each pumpkin half with olive oil and season with the spice mix. Transfer the baking sheet to the oven and roast for 55-60 minutes, rotating the baking sheet halfway through, until the pumpkin is fork-tender.
- While the pumpkin is roasting, rinse and drain the lentils and add them to a saucepan along with the chicken broth. Bring to a boil over medium-high, reduce the heat to low and cover. Cook the lentils for 12 minutes until tender. Drain any excess liquid remaining from the pot and spread them on a baking sheet to cool. Set aside.
- Place a large frying pan over medium heat and cook the bacon until very crisp. Transfer the cooked bacon to a paper towel-lined plate and roughly chop into ½ inch pieces.
- When the pumpkin is done, remove the baking sheet from the oven and let cool for about 5 minutes, or just until the pumpkin is cool enough to handle.
- While the pumpkin is resting, pour the chicken stock into a small pot and warm on medium-high.
- Scoop the pumpkin flesh into a blender and add 1 ½ cups of chicken stock to the blender as well as the maple syrup and blend. Continue adding chicken stock and blending to your desired consistency.
- Divide the warm soup among bowls. Top with lentils, crispy bacon pieces, toasted pepitas and croutons. Sprinkle with cheese, if using, and enjoy!
- Note: If you don’t have shelled pumpkin seeds, you can use the pumpkin seeds from your pumpkin! The shells are safe to eat so all you have to do is separate the seeds from the pulp and rinse them well. Allow the seeds to fully air dry, then season and roast as directed for 10-20 minutes, or until golden brown, stirring halfway through. If you go with these, be sure to add them at the very last second or serve them alongside the soup to avoid getting soggy.
Notes
- Use a sugar pumpkin for the best results.
- Add the broth gradually to get the perfect consistency. Make sure to warm the broth first.
- Store the toppings separately from the soup to maintain their crisp and crunch.
- Some of our eaters preferred the pepitas to the shelled pumpkin seeds. It all depends on who is enjoying your soup! Feel free to adjust toppings as needed.
