Butternut Pumpkin & Bacon Soup

Take your pumpkin soup to the next level with this delicious recipe. It is packed with loads of healthy ingredients that you wouldn’t normally put together in a soup. The combinations might seem a little odd but it’s these odd combinations that make this soup so amazing and I can guarantee this is one that the family will rave about!

Serves: 4-6 

Cooking Time: 45mins

(inspired by civilizedcavemancooking.com)


  • 1 large butternut pumpkin, peeled and cut into large chunks
  • 3 carrots, peeled and cut into large chunks
  • 1 1/2 tablespoons coconut oil, melted
  • 1/2 pound raw bacon, chopped
  • 1 small onion, chopped
  • 1 small apple, chopped
  • 2 cups chicken stock
  • 1 cup full fat coconut milk
  • 1 teaspoon salt
  • 1-2 Tbsp. cinnamon
  • 1 Tbsp. nutmeg


  1. Preheat your oven to 175°C/350°F.
  2. Toss pumpkin and carrots with the coconut oil so they are covered with the oil.
  3. Place in a baking dish and roast uncovered for 35 minutes or until tender.
  4. In a large stock pot over medium heat, cook bacon until crisp.
  5. Remove bacon and set aside for the garnish.
  6. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.
  7. Add the roasted butternut pumpkin, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.
  8. Remove from heat.
  9. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth.
  10. Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg.
  11. Serve soup in large bowls garnished with bacon! Enjoy.

Photo thanks to Lyndon Dalton

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