This roasted pumpkin soup recipe is the perfect nourishing recipe this fall. Pumpkin soup with acorn squash is made with roasted pumpkins and squash and combined with bone broth, cream, and other veggies for an unbelievable dinner. Serve it alongside a sandwich, or pair it with a salad for a lighter lunch.
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Most people seem to be over the whole pumpkin thing by the end of October.
They’re tired of pumpkin spice lattes. They have had their fill of pumpkin muffins, pancakes and quick breads.
Me? I’m just getting started.
Since pumpkins can keep for many months in a cool dry place, I stock up on the iconic fall vegetable, and continue to use the fleshy squash in my kitchen throughout the winter.
This creamy simple soup is perfect for a light lunch. Pair it with a grilled cheese and it is even substantial enough for dinner.
Let’s get started, shall we?
Roasted Pumpkin Soup Recipe with Acorn Squash Video
Tools you may need:
- Chefman stainless steel immersion blender
- Wooden Measuring Spoons
- My glass spice jars
- Our Berkey Water filter
My Berkey review can be found here.
Roasted Pumpkin Soup with Acorn Squash Ingredients
1 small pie pumpkin
1 medium acorn squash
butter
16 ounces bacon
1 medium onion, diced
1 bulb garlic, minced
32 ounces bone broth
1 teaspoon sugar
1 teaspoon salt
Several grindings of fresh black pepper
1/4 cup of fresh parsley, chopped
10 ounces heavy cream
Roasted Pumpkin Soup Recipe with Acorn Squash Instructions
How to Roast a Pumpkin and Acorn Squash
- Preheat the oven to 400 degrees.
- Cut a medium size acorn squash, and small pie pumpkin, down the middle.
- Scoop the seeds out of the middle.
- Place them in a glass baking dish, face up.
- Dot them with butter and sprinkle with salt.
- Roast them for an hour, or until soft.
- Once cooled, scoop the cooked squash from the peels, and set aside.
How to Make Pumpkin Soup
- Cut 16 ounces of bacon into small pieces.
- Cook the bacon in a large saucepan over medium heat, until crispy.
- Set bacon aside, but leave the grease in the pan.
- Cook the onion and garlic, until translucent, in the reserved bacon grease.
- Add the ground ginger, sugar, salt and pepper.
- Stir in the roasted pumpkin and acorn squash.
- Add in 32 ounces of chicken bone broth.
- Put a lid on, and allow it to simmer on low for 30 minutes.
- Use an immersion blender, or put it into your blender, and blend until creamy. You can also use an immersion blender if you have one.
- Add in 10 ounces heavy cream.
- Top with crispy bacon and fresh parsley
Stir it up and then serve it up!
A word on the Pumpkin Soup ingredients:
Pumpkin
We enjoy pumpkin in our home for a lot more than just pumpkin spice lattes. Smoothies, nachos, meatloaf…it’s even delicious in ice cream!
I wrote about how we ate an entire pumpkin in one week in this post on How to Cook a Pumpkin.
Other pumpkin recipes here:
Bone Broth
Bone broth is a gut healing, nourishing food. It can be made with the parts of the chicken that are normally just discarded. We almost always have bone broth either simmering in the pressure cooker, or chilling in the refrigerator.
Autumn is my favorite time of the year to double up on making broth. It is the perfect base for cozy fall soups and stews.
Learn how to make bone broth in this post.
Bacon
Always delicious and always a good idea. If you want to decrease the fat in this recipe, you may discard half of the bacon grease.
You don’t really neeeed all of it to cook the veggies. That being said, we usually opt to use it all!
Is pumpkin soup healthy?
Yes. Pumpkin is packed full of fiber, vitamin A, vitamin c, potassium, and more (source). Not only that, but pair pumpkin with homemade bone broth, cream from pastured raised animals, other veggies, and you have yourself a rich nutrient dense meal.
How long does pumpkin soup last?
It will stay good in the fridge for 3-5 days. You can freeze for 2-3 months. Place in a freezer safe container, allowing extra room for expansion, let it cool in the fridge, and then place in the freezer.
How To Puree Soups
Most of the soups I make require a bit of blending. When I make potato soup, I use this strategy to disguise the copious amounts of onions from my kids. It also just makes it thicker and creamier.
Since soups are usually boiling hot whenever you get to the pureeing step, it’s best to use a glass blender. I don’t like for boiling hot things and plastic to make contact. It can leach the chemicals from the plastic into the food.
You usually have to let it cool for a bit, so you don’t burn yourself, if you’re using a blender.
Another great option is to invest in an immersion blender. It sure saves a lot of time and dirty blender dishes!
Other Farmhouse on Boone soup recipes
- Roasted Red Pepper and Tomato Soup
- Hearty Homemade Healthy Potato Soup
- White Chicken Chili
- How to Make Bone Broth in the Instant Pot
Roasted Pumpkin Soup Recipe with Acorn Squash
Roasted Pumpkin Soup with Acorn Squash
This roasted pumpkin soup with acorn squash is the perfect nourishing recipe this fall. Serve it alongside a sandwich or pair it with a salad for a lighter lunch.
Ingredients
- 1 small pie pumpkin
- 1 medium acorn squash
- butter
- 16 ounces bacon
- 1 medium onion, diced
- 1 bulb garlic, minced
- 32 ounces bone broth
- 1 teaspoon sugar
- 1 teaspoon salt
- Several grindings of fresh black pepper
- 1/4 cup of fresh parsley, chopped
Instructions
How to Roast a Pumpkin and Acorn Squash
- Preheat the oven to 400 degrees.
- Cut a medium size acorn squash, and small pie pumpkin, down the middle.
- Scoop the seeds out of the middle.
- Place them in a glass baking dish, face up.
- Dot them with butter and sprinkle with salt.
- Roast them for an hour, or until soft.
- Once cooled, scoop out the cooked pumpkin and set aside.
How to Make the Soup
- Cut 16 ounces of bacon into small pieces.
- Cook the bacon in a large saucepan over medium heat until crispy.
- Set bacon aside, but leave the grease in the pan.
- Cook the onion and garlic, until translucent, in the reserved bacon grease.
- Add the ground ginger, sugar, salt and pepper.
- Stir in the roasted pumpkin and acorn squash.
- Add in 32 ounces of chicken bone broth.
- Put a lid on, and allow it to simmer on low for 30 minutes.
- Use an immersion blender, or put it into your blender, and blend until creamy. You can also use an immersion blender if you have one.
- Add in 10 ounces heavy cream.
- Top with crispy bacon and fresh parsley
Pin it for later
This post was updated December 2019.
Megan says
I added “look up a hearty fall soup AND ACTUALLY MAKE IT” to my fall bucket list this year. Think I just found the soup!
Rachell says
hi Lisa,
recipe looks amazing, thanks for sharing
tip: if you don’t give the exact measurements and skip some info for the recipe when doing the video, people will have to come here to get the full recipes to make it themselves.. 🙂
Plini says
Do you have any videos on baby food?
Michelle Appiagyei says
Baby food recipes would be wonderful!
TERESA CREAMER says
I am always looking for new recipes to try, especially quick and easy ones. I would have never thought to use pumpkins in anything other than pies. I’m glad that i came across this recipe an i must say, that it was quite delicious. Thank you.
Jennifer says
I made this soup with veggie broth and it was delicious. I did change the bulb of garlic to a clove of garlic. Was it really meant to have a whole bulb?
Karen says
Can you can this soup? I think it would make a delicious Christmas addition to a gift basket.
Theresa says
How much ground ginger? It’s not in the ingredients but it’s in the instructions.
Stephanie Jacob says
Was there an answer for how much ginger to use?
Thanks 😊
Lisa says
1/2 tsp ground ginger. Sorry about that.
Clara says
The combination of Acorn Squash with pumpkin is something that has always tempted me and when the recipe taught me how good roasted pumpkins taste, I simply could not resist the urge to make this dish. Well, to be honest, this has been a wonderful experience overall!