Pumpkin Soup with Bacon

Super simple pumpkin soup sprinkled with bacon. Nutritious, filling, and delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Meme


  • 4 slices center-cut bacon chopped
  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can or 2 cans 100% pure pumpkin 29 oz, 15 oz
  • 1 cup no sugar added applesauce
  • 1 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 cup plain Greek yogurt {optional}


  • In a Dutch oven, cook the bacon over medium heat. Drain on a paper towel and set aside. Wipe out all but 2 teaspoons of bacon grease*.
  • Add onion to Dutch oven with bacon grease. Sauté onion over medium-high heat until softened, about 7 minutes. Add garlic and stir constantly for 30 seconds.
  • Stir in broth, pumpkin, apple sauce, ginger, paprika, salt, pepper, and cayenne pepper. Stir well to completely combine. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally.
  • Remove from heat and stir in Greek yogurt if using. Serve in bowls and sprinkle with cooked bacon. Enjoy!


*Notes: you can wipe out all the bacon grease and just use 2 tsp oil if desired
*Based on this recipe from Fitness Magazine
*Nutrition facts calculated based on using bacon grease and yogurt.