Creamy Miso Bacon Pumpkin Soup

Creamy, sweet, and savory creamy pumpkin soup made with oven-roasted pumpkin, bacon, and miso broth for that hint of umami flavor.

This creamy pumpkin soup is comforting, full of flavor, and is perfect if you're craving a sweet and savory creamy soup. From the toasted salty bacon to the sweetness from the pumpkin all pulled together with an umami-packed miso broth. I like to top this creamy pumpkin soup off with a dollop of sour cream and chives (or scallions) to add a hint of creaminess to it and then top it with some crispy bacon on top.

INGREDIENTS FOR BACON PUMPKIN SOUP

• Miso - You can use different types of miso for this (white, yellow or red).  If you can't find miso at your local grocery store, you can usually find it at an Asian grocery store, at a specialty gourmet shop, or online.
• Pumpkin - I like to use sugar pumpkins for cooking but for this recipe, you can also use squashes as well if you can't find pumpkin.  If you do use a squash, try to use butternut squash or kabocha since they are most similar in taste and texture to a pumpkin. You can even use canned pumpkin but please make sure you are not buying pumpkin pie filling which would contain additional spices.

Types of Miso to Use for Soups

There are many types of miso out there, and here are a few differences between them:

• White Miso (Shiro Miso) - Typically made with soybeans and rice and has a light and mild flavor and is slightly sweet.
• Yellow Miso (Shinshu Miso) - Typically made with soybeans and barley. It has a stronger flavor than white miso but is not as strong as red miso. (no affiliate link available as I could not find one online that was a reasonable price.)
• Red Miso (Aka Miso) - Typically made with soybeans, barley, and grains with a longer fermentation process and has a stronger flavor and is saltier with a stronger umami flavor.
• Awase Miso (Mix of red and white miso) - This is a blend of red and white miso.

At the end of the day, go with your gut with what type of miso to use. If you are new to miso and are not sure which one to pick then I'd start with the white or yellow miso. Once you start to try them you will start to find your preference naturally. They all taste fantastic. 🙂

For this recipe, I used red miso but that is only because I enjoy a stronger flavor of miso. You can switch this up with any type of miso.

PUTTING IT TOGETHER

Roast the Pumpkin in the Oven

1. Preheat the oven to 350F (177C).
2. Drizzle oil on the pumpkin
3. Set the pumpkin on a oven-safe pan and roast it in the oven for approximately 1 hour or until it is soft and you can insert a knife into it easily.

Chop Your Ingredients

Once the pumpkin is done roasting in the oven, let it cool for a few minutes before handling it.

1. Chop up all your ingredients and set them aside.
   

Saute them in a Pot

1. On medium heat, add the oil and butter into a pot
2. Once the butter has melted add in the bacon and brown it - approximately 1-2 minutes
3. Add in the garlic and onions and saute them until it is soft - approximately 5 minutes
4. Add in the pumpkin to brown and melt - approximately 10-12 minutes
   Note: Do not worry if you see brown bits on the bottom of the pan or if the pumpkin sticks to the bottom. Keep scraping the brown bits - this is flavour and it will melt into the soup once we add in the liquid.
5. Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan
6. Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to low heat.
7. Add in the miso and mix it for 1-2 minutes until it dissolves.
8. Simmer it for 15 minutes

Blitz!

1. Once the ingredients are all soft, using a blender (or hand blender), blitz the pumpkin soup until it is smooth and creamy.
2. Taste the soup and add salt to taste
3. Top with garnishes and enjoy!

LOOKING FOR MORE SOUP RECIPES? TRY THESE!

• Creamy Roasted Mushroom Garlic Soup - A comforting, simple, dairy-free creamy garlic soup recipe made from roasted mushrooms and garlic, thickened with cooked rice.
• Corn Egg Drop Soup - A quick and easy comforting egg drop soup recipe that can be put together in 15 minutes with an umami miso soup base and little bits of sweet corn.
• Tom Yum Goong (Thai Hot and Sour Soup) - A comforting Tom Yum Goong recipe for a Thai hot and sour soup made with shrimp, vegetables, and glass noodles to make it into a heartier more filling soup that can be eaten as a meal as well.
• Roasted Miso Cauliflower Mushroom Soup - A simple, flavorful, and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender.
• Ham and Corn Chowder Soup - This hearty corn chowder is simple and makes use of any type of leftovers we have. Perfect one pot, one-bowl meal for the cozy cold seasons

DID YOU MAKE THIS PUMPKIN SOUP RECIPE?

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Creamy Miso Bacon Pumpkin Soup

5 from 16 votes

Comforting, sweet and savoury creamy pumpkin soup made with oven-roasted pumpkin, bacon and miso broth for that hint of umami flavour.

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Prep Time 1 hr 10 mins

Cook Time 40 mins

Total Time 1 hr 50 mins

Servings: 4 Servings

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INGREDIENTS

 

• ▢ 2-3 lb pumpkin (approximately 3-4 cups)
• ▢ 4 cups meat ( or vegetable broth)
• ▢ 6 slices bacon (chopped)
• ▢ 4-5 cloves garlic (finely minced)
• ▢ 1 large onion
• ▢ 2 tablespoons oil
• ▢ 3 tablespoons butter
• ▢ 2 ½ tablespoons miso

Toppings (Optional)

• ▢ sour cream
• ▢ fresh bacon bits
• ▢ chives or green onions (finely chopped)
• ▢ cayenne pepper (a pinch)

INSTRUCTIONS

 

Roast the Pumpkin

• Preheat oven to 350F (177C)
• Drizzle oil on the pumpkin
• Set the pumpkin on a oven safe pan and roast it in the oven for approximately 1 hour or until it is soft and you can insert a knife into it easily

Chop Your Ingredients

• Once the pumpkin is done roasting, set it aside to cool for a few minutes before handling it.
• Chop up all your ingredients and pumpkin and set them aside

Saute them in a Pot

• On medium heat, add the oil and butter into a pot
• Once the butter has melted, add the bacon and brown it for 1-2 minutes
• Add in the garlic and onions and saute them until soft for approximately 5 minutes
• Add in the pumpkin to brown melt for approximately 10-12 minutes Do not worry if you see brown bits on the bottom of the pan or if the pumpkin sticks to the bottom. Keep scraping the brown bits – this is flavour and it will melt into the soup once we add in the liquid.
• Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan
• Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to low
• Add in the miso and mix it for 1-2 minutes until it dissolves.
• Simmer it for 15 minutes

Blitz it in a Blender

• Once the ingredients are soft, using a blender (or hand blender), blitz the soup until smooth
• Taste the soup and add salt to taste
• Top with garnishes and enjoy!

NUTRITION

Serving: 1Serving | Calories: 481kcal | Carbohydrates: 28g | Protein: 15g | Fat: 34g | Sodium: 780mg | Sugar: 10g

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