This Creamy Pumpkin Soup with Wild Mushrooms and Crispy Bacon is perfect for chilly days. Topped with crispy bacon, wild mushrooms, and sweet corn, it’s full of cozy fall flavors. Want a vegetarian version? Just swap the bacon for smoky almonds!

Table of Contents

Ingredients for Pumpkin Soup

800 g (1¾ pounds) pumpkin (e.g. butternut or hokkaido)
1 floury potato
1 onion
1 clove of garlic
1-2 Tbsp avocado oil
1 tbsp fresh grated ginger
1 chicken or vegetable stock cube (read the tip below)
1/2 cup crème fraîche (or sour cream)
1 tbsp lime juice
Salt

Mushroom-Bacon Topping

150 g (5 oz) bacon
250 g (9 oz) wild mushrooms (e.g., chanterelles or cremini), cleaned and sliced
1 Tbsp avocado oil
Kernels from 1 ear of corn (or ½ cup frozen/canned)
Chili flakes

For Garnish

Flat-leaf parsley, chopped
Thin chili pepper slices

💡Tip:

You can use smoked almonds with barbecue flavor as a vegetarian alternative to bacon. These are often available in the snack section of supermarkets.

Cooking Instructions

Prepare the Vegetables
Peel and deseed the pumpkin and cut into chunks. Peel and chop the potato. Dice the onion.
Make the Soup
Heat avocado oil in a pot and gently fry the onion for about 5 minutes. Add ginger and garlic, fry for another 30 seconds. Add the pumpkin, potato, and stock cube. Add enough water to cover. Simmer for about 25 minutes until the vegetables are soft.
Blend
Puree the soup until smooth. Stir in crème fraîche (or sour cream) and lime juice. Season with salt to taste.
Topping
Cut the bacon into strips and fry until crispy. Remove and drain on paper towels. Clean and slice mushrooms. Fry in a hot pan until they release and reabsorb their moisture. Cut the corn kernels off the cob and stir into the mushrooms. Add the bacon back and season with chili flakes.
Serve
Spoon the mushroom-bacon mixture over the soup. Garnish with parsley and chili slices.

Pumpkin Soup with a Secret Ingredient

🥦 Healthy Tip: Choosing a Better Bouillon Cube

Many store-bought bouillon cubes can be high in sodium, additives, and artificial flavors. For a healthier option:

Look for low-sodium or organic versions with clean ingredients.
Check the label for no MSG (monosodium glutamate).
Choose brands that list real vegetables and herbs as the first ingredients.
Alternatively, make your homemade veggie stock and freeze it in portions — it’s a great way to reduce salt and boost natural flavor!

🥣 Serving Suggestions

Serve with warm, crusty sourdough or garlic bread.
Add roasted pumpkin seeds for an extra layer of flavor and texture.
Pair with a fresh green salad with apples, walnuts, and a vinaigrette.
For a festive touch, serve the soup in a hollowed-out mini pumpkin.
Try it with a grilled cheese sandwich or herb scones for a cozy lunch.

FAQ

Q1. Can I use canned pumpkin instead of fresh? Yes! Use about 2½ to 3 cups of canned pumpkin puree. Just skip the peeling and chopping step.

Q2. What type of mushrooms work best? Chanterelles are ideal, but you can use any wild mushrooms or even cremini or button mushrooms if needed.

Q3. Can I make this pumpkin soup vegetarian? Absolutely. Swap the bacon for smoky salted almonds or roasted chickpeas for crunch and flavor.

Q4. How do I store leftovers? Keep the pumpkin soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q5. Can I freeze this soup? Yes, the pumpkin soup (without toppings) freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

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