Creamy Roast Pumpkin & Bacon Soup

A rich, comforting pumpkin soup made even better with crispy bacon and cream.

by Samantha Tulett

Published Apr 20, 2026

RECIPE ↓

1 HOUR

EASY

SERVES 4

About the Recipe

Now that the weather is cooling down, it feels like the right time to start bringing proper comfort food back into the kitchen. A big pot of pumpkin soup simmering on the stove is one of those simple pleasures of the cooler months, filling the house with warmth and the promise of something cosy waiting in your bowl.

Roasting the pumpkin first is the secret to making this soup truly flavoursome. The heat caramelises the pumpkin and deepens its natural sweetness, while crispy bacon adds a savoury edge that balances everything beautifully. Finished with a swirl of cream and a generous sprinkle of Parmesan, it is the kind of soup that feels both hearty and quietly indulgent.

RECIPE

15 MINS

Creamy Roast Pumpkin & Bacon Soup

by Samantha Tulett | City Slicker

PREP TIME

COOK TIME

45 MINS

TOTAL TIME

1 HOUR

INGREDIENTS

1 whole Kent pumpkin, peeled and deseeded

250 g bacon, chopped

2 ½ cups hot vegetable stock

½ cup cream

½ tsp fine sea salt

To Serve

4 tbsp cream

Parmesan cheese, finely grated

Freshly cracked black pepper

Crusty buttered bread (optional)

METHOD

Preheat oven to 180°C fan-forced.

Cut the pumpkin into roughly 4 cm chunks. Toss with 1 tbsp olive oil and a small pinch of salt. Spread evenly across a lined baking tray, making sure the pieces are not overcrowded. Use two trays if needed.

Roast for 40 to 45 minutes, turning halfway, until the pumpkin is very tender and lightly caramelised. It should be soft enough to easily squish with a fork.

When the pumpkin has about 10 minutes remaining, heat a large frying pan over medium-high heat.

Add the chopped bacon and cook for 6 to 8 minutes, stirring occasionally, until the fat has rendered and the bacon is golden with slightly crisp edges. Remove from the heat.

Transfer the roasted pumpkin to a large pot. Using a wooden spoon or potato masher, lightly mash the pumpkin, keeping the texture rustic and slightly chunky.

Gradually add the hot vegetable stock, stirring as you go, until the soup reaches a thick but spoonable consistency. It should be rich and hearty, but still smooth enough to sip.

Stir through the bacon, cream and sea salt.

Divide the soup between bowls. Swirl 1 tbsp cream over each serving, scatter generously with Parmesan, and finish with freshly cracked black pepper.

10.

Serve with crusty buttered bread on the side for dunking.

Tips

Roasting the pumpkin rather than boiling it creates a deeper, slightly caramelised flavour. Spread the pieces out well on the tray so they roast rather than steam. Overcrowding will make the pumpkin soft but bland.

Choose the right pumpkin. Kent pumpkin is ideal because it is naturally sweet, dense, and has a smooth texture when cooked. Jap pumpkin can also work well if Kent is unavailable.

Control the texture. This soup is designed to be slightly rustic. Mashing the pumpkin instead of blending keeps a lovely hearty texture. If you prefer a smoother soup, you can briefly blend it with a stick blender.

Adjust the thickness. Pumpkins vary in water content, so add the vegetable stock gradually. The soup should be thick enough to coat a spoon but still slurpable.

Balance the richness. Because bacon and cream both add richness, finishing the soup with freshly cracked black pepper and salty Parmesan keeps the flavours balanced and prevents it from feeling too heavy.

Make it vegetarian. Simply omit the bacon and add a knob of butter or a drizzle of olive oil when stirring through the cream. The roasted pumpkin will still provide plenty of flavour.