Creamy Pumpkin Bisque Bacon

This creamy pumpkin bisque with bacon is pure comfort in a bowl and my go—to dinner when the air turns crisp. The combination of smoky bacon and velvety pumpkin with just a touch of spice warms you from the inside out. It is easy enough for weeknights but feels special enough to serve guests especially with a sprinkle of fresh chives.

My family always looks forward to this bisque as soon as pumpkin appears in the markets. I have made it for fall gatherings and it always disappears fast guests come back for seconds and beg for the recipe.

Ingredients

• Center cut bacon: Adds irresistible smokiness and crunch look for thicker slices with a good mix of meat and fat
• Yellow onion: Brings sweetness use a firm onion with no soft spots
• Fresh garlic: Deepens savory flavor check for tightly wrapped cloves with no sprouting
• Pumpkin puree: Gives rich creamy body go for plain pure pumpkin not pie filling
• Chicken broth: Builds the savory base choose low sodium for better control of salt
• Fat free half and half: Lightens without losing creaminess look for brands with no added sugar
• Ground nutmeg: Gives warmth and a classic fall note freshly grated nutmeg is especially aromatic
• Salt and black pepper: Adjust flavor to your liking freshly cracked pepper adds a nice kick
• Fresh chives: Add color and a mild onion bite snip with scissors right before serving

Instructions

Cook the Bacon:

Chop the bacon into small pieces and add to a large soup pot set over medium heat. Let it cook slowly so the fat renders and bacon becomes crispy. This takes about eight minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate but leave all the flavorful drippings in the pot.

Soften the Aromatics:

Scatter the chopped onion and minced garlic into the bacon drippings in the pot. Cook over medium low heat for six minutes until onions are translucent and garlic is fragrant. Stir often so nothing burns as this is the flavor foundation.

Simmer the Pumpkin:

Add the pumpkin puree to the pot and stir well with the onions and garlic. Pour in the chicken broth and gently bring the mixture to a simmer. Let it bubble gently for fifteen minutes so all the flavors meld together.

Blend Until Smooth:

Use an immersion blender right in the pot to blend the soup until utterly smooth and creamy. If you do not have an immersion blender work in small batches using a blender just be very careful with the hot liquid.

Finish and Season:

Return the pureed soup to medium low heat. Stir in the half and half for luscious creaminess and the ground nutmeg for a gentle spice. Taste and add salt and pepper as needed. Simmer for another five minutes so everything warms through.

Serve and Garnish:

Ladle the hot bisque into bowls and scatter the reserved crispy bacon and fresh snipped chives over the top. Serve right away while piping hot.

Pumpkin puree always brings back memories of my grandma roasting pumpkins from her garden when I was little and that earthy aroma fills my kitchen every single time I make this soup. For me the bacon on top is the perfect treat my kids sneak a few pieces before it even hits the bowls.

Storage Tips

Let the bisque cool completely and store in an airtight container in the fridge for up to four days. It is easy to reheat gently on the stove over low heat stirring well so it stays creamy. If you want to freeze the soup do so before adding the half and half then whisk it in after thawing for the best texture.

Ingredient Substitutions

If you do not eat pork swap turkey bacon or use smoked paprika for a vegetarian version. Vegetable broth can replace chicken broth for a plant based option. Full fat or nondairy creamers can be used instead of half and half for a richer or lactose free bisque. I once made this with homemade roasted squash instead of pumpkin and loved the deeper color and flavor.

Serving Suggestions

Pair this bisque with crusty sourdough bread or a green salad for a simple meal. For a party serve in small cups as a starter or amuse bouche and top each with extra chives for a pop of color. It is also incredible with a sprinkle of toasted pumpkin seeds if you want a nutty crunch.

This is a bisque I return to whenever friends need comfort or a fall touch. Make ahead and enjoy the next day for an even richer flavor.

Recipe FAQs

→ How can I make the bisque extra smooth?

Use an immersion blender directly in the pot or blend in batches until you reach your desired texture.

→ Can I substitute the half and half?

Yes, use whole milk, cream, or a dairy-free alternative for different texture or dietary needs.

→ What toppings go well with this bisque?

Garnish with crispy bacon, fresh chives, roasted pumpkin seeds, or a swirl of cream for extra flavor.

→ How should I store leftovers?

Let the bisque cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently.

→ Can I use fresh pumpkin instead of puree?

Absolutely! Roast, peel, and blend fresh pumpkin until smooth, and then use as you would puree.