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Pumpkin soup with rosemary and bacon recipe

Pumpkin soup with rosemary and bacon recipe

74 ratings

Try this silky pumpkin soup made with sweet pumpkin, smoky bacon, chicken stock and fresh rosemary sprigs. This easy recipe is great for Bonfire Night, or to use up leftover flesh from your hollowed-out pumpkin. Learn how to make pumpkin soup in just a few simple steps. See method

  • Serves 6
  • 5 mins to prepare and 50 mins to cook
  • 135 calories / serving
  • Freezable


  • 1kg (2lb) pumpkin or 1 large butternut squash, unpeeled
  • 1 onion, cut into wedges
  • 3 cloves garlic, skin on
  • 3 sprigs rosemary
  • oil for drizzling
  • 125g (4oz) pancetta or smoked bacon pieces
  • 400ml (14fl oz) chicken or vegetable stock
  • 250ml (8fl oz) milk
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    8g 40%
  • Saturates

    4g 20%
  • Sugars

    6g 7%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 8.3g Protein 6.9g Fibre 2.9g


  1. Heat the oven to gas 6, 200°C, fan 180°C. Cut the pumpkin or squash into 3cm slices; remove seeds, saving a few for the garnish. Put pumpkin on a baking tray with the onion wedges, garlic and rosemary, and drizzle with oil.
  2. Bake for 20 minutes, then add the pancetta (keep separate in one corner of the baking tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edges.
  3. Reserve the pancetta and rosemary. Remove the pumpkin skin, then place flesh in a food processor along with the onions and garlic paste squeezed from each clove. Add the stock and milk. Blend until smooth, adding extra milk if needed. Place in a pan, season and heat to taste, and serve with pancetta, pumpkin seeds and rosemary.

See more Soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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