Pumpkin Soup Recipe with Crispy Toppings

a bowl of pumpkin soup with toppings and a spoonful of soup held above the bowl

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Pumpkin Soup Recipe with Crispy Toppings

Make this pumpkin soup for the perfect fall meal.

Prep Time10

Cook Time1 40

Course: dinner, lunch

Cuisine: American

Keyword: pumpkin soup recipe

Servings:

Calories: 691kcal

Author: Teri Turner

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.

Nutrition