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Grannydragon's Pumpkin and Bacon Soup

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“This is a pleasantfull-bodied winter soup.”

Ingredients Nutrition

  • 2 lbs pumpkin, peeled, seeded and cut to 2 inch chunks
  • 1 medium onion, chopped
  • 1 12 cups carrots, diced
  • 1 stalk celery, diced
  • 1 tablespoon sunflower oil
  • 2 teaspoons curry powder
  • 1 tablespoon flour (I use gluten-free rice flour)
  • 4 cups chicken stock
  • 12 lb bacon, diced
  • salt and pepper


  1. Combine pumpkin, onion, carrot and celery in large soup pot with oil.
  2. Stir and fry 5 minutes.
  3. Stir in curry powder and cook 1 minute more.
  4. Add flour and stir.
  5. Remove pot from heat and stir in stock.
  6. Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
  7. Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
  8. Taste soup to adjust seasoning.
  9. Bring to the boil, reduce heat to simmer.
  10. Simmer 5 minutes, stirring.
  11. Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.

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