Simple and quick pumpkin soup with bacon is filling, nutritious, and delicious! For this recipe, you only need a few ingredients including canned pumpkin and apple sauce for maximum fall flavor.
In a Dutch oven, cook the bacon over medium heat. Drain on a paper towel and set aside. Wipe out some of the bacon grease, leaving about 1 tablespoon in the pot.
Add onion to Dutch oven with bacon grease. Sauté the 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
*Makes about 8-9 cups of pumpkin soup.*Use 2 (15-ounce) cans of pumpkin puree if you don't have a 29-ounce can.*If you are simmering the soup for longer than 10 minutes, add an extra 1 to 2 cups of water.*If you want an extra creamy, smooth soup: After cooking, remove from heat and use an immersion blender or transfer to a blender.