Creamy Paleo Bacon Pumpkin Soup

at a glance
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 servings
5 — Votes 2 votes

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This Paleo Bacon Pumpkin Soup is totally dairy free and made creamy with coconut milk. It is the perfect healthy and comforting winter meal that still feels indulgent!

This bacon pumpkin soup is fall in a bowl! It features creamy pumpkin, crispy bacon, sage, and plenty of warm spices for the perfect comforting meal.

Soup is usually an after-thought for me. I love soup but I don’t always remember how much I love it until I’m eating it. When I’m eating it, it’s usually because I’m sick or my Aunt Susie in Seattle made a batch of her creamy kale soup.

While I happily slurp spoonful after spoonful of the warm, cozy, liquid meal, I think to myself, “I need to make soup more often.”

It’s a good thought.

It’s a good thought until I’m in my kitchen and I don’t know where to begin. I’m an expert at slow-cooker braised beef dishes, chili, and anything baked, broiled, or fried. So when I’m staring at my pantry and refrigerator, debating on what to cook, I default on my expertise. Soup is out the window before it really had a fighting chance.

Not today!

Today I’m making a dedicated post to bacon pumpkin soup.

Creamy Paleo Bacon Pumpkin Soup

As promised, this is the 2nd of my 2 pumpkin recipes for the year …or at least for October. I’m thinking pumpkin needs to make a reappearance in December. Thoughts?

Creamy Paleo Bacon Pumpkin Soup

This soup is mind-blowingly delicious. I crisp some pancetta in the soup bowl and use the grease as a base for the creamy bacon pumpkin soup. After the other ingredients make harmonious savory Fall magic happen, I sprinkle bowls of the warm orange yumminess with the crispy bacon bits. OH man is it tasty.

hands holding a bowl of Creamy Paleo Bacon Pumpkin Soup

Thanks to my Austin for his fabulous man hand modeling.

While I know there is no shortage of great pumpkin soup recipes out there, I highly recommend you give this one a try. It’s filling, comforting, perfectly spiced, and really ridiculously good for you.

Ready for the recipe?

To start, snag an 8 oz package of pancetta. Bacon chopped up will work too.

Toss it into a large pot on medium/high heat. After the pancetta (aka bacon) has gotten nice and crispy and you think it’s finished cooking, spoon out the meat bits and set them aside on a paper towel/plate.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-7

Don’t be afraid. This is not a science experiment. THIS is homemade chicken broth. “How and why” …is that what you’re thinking?

Homemade bone broth is extremely simple to make. Even better, the health benefits are long and convincing. Why does it look like chicken jello? That’s because it’s full of great natural gelatin. Homemade bone broth can help you in your fight to heal a leaky gut and is a tremendous source of calcium that our bodies can actually put to use.

I make my broth by putting an entire free-range organic chicken in my crockpot. I throw in some veggies/spices (celery, carrot, bay leaf, garlic, apple cider vinegar) and cover in water. Let it cook on low overnight and BAM! You’ve got a homemade superfood AND tasty moist chicken that’s great for shredding and eating in lettuce tacos. Read more about the benefits here. A mug of homemade bone broth each morning has allowed me to stop taking my glucosamine chondroitin! Whoop!

Back to the bacon pumpkin soup. Add 2 cups of chicken broth (free-range store bought works too …do I sound like Ina Garten?) to your pot. As it heats, the globs will melt. I promise.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-8

Pumpkin time! Grab about 29 oz of canned pumpkin. Add it to the pot.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-11

Shake then pour in two 14 oz cans of full-fat coconut milk. I recommend you leave just a little of the coconut milk behind so that you can do a fun Jackson Pollock-ey swirl in your bowls …food art!

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-13

Now that we’ve got all the major ingredients in the bowl, let’s season it up.

Add ½ tsp of ground ginger to the pot. Then add ½ tsp of kosher salt and ½ tsp of ground cloves.

Whisk all the ingredients together and let it simmer on medium/low for about 15 minutes.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-20

If you’d like to add even more flavor, grab some fresh sage. Carefully give it a chop and set aside.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-22

Spoon your soup into bowls then drizzle with the leftover coconut milk. Remember your crispy pancetta (bacon) bits! Do you have any left? I made the mistake of “taste testing” a couple. Taste testing when I’m hungry never turns out well. I almost ate them all. Here are the lucky few to make it in a bowl!

Sprinkle the bacon in the bowl. It will probably sink …don’t stress. Now you have the fun of diving for crispy bacon bits. Which is very similar to diving for bacon bits in a salad. I know you.

Creamy Paleo Bacon Pumpkin Soup

Garnish with some sage (if you like) and enjoy.

Creamy Paleo Bacon Pumpkin Soup

PS. This soup reheats fabulously. It’s especially tasty, in fact, with a nice cold glass of cheap chardonnay and some trashy reality TV.

Creamy Paleo Bacon Pumpkin Soup

By: Cassy
5 — Votes 2 votes
Prep Time: 5 mins
Cook Time: 20 mins
Servings: 8 servings


  • 8 ounces pancetta or bacon
  • 2 cups chicken broth
  • 29 ounces canned pumpkin
  • 2 14 ounces cans of full-fat coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • fresh sage chopped {optional}


  • Crisp the pancetta or bacon in a large pot. Remove the bacon and set aside. Add the broth, pumpkin, coconut milk from 1 and ¾ cans, ginger, salt, and cloves. Let it simmer on medium/low for 15 minutes.
  • Serve warm in a bowl topped with a drizzle of remaining coconut milk, crispy bacon, and fresh sage.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating

  1. Michelle says

    Michelle —  10/18/2013 At 08:33

    this sounds delicious! i like the added touch of the bacon as well.

    • fedandfit says

      fedandfit —  10/21/2013 At 13:53

      Thanks, Michelle!

  2. Michelle W. says

    Michelle W. —  10/18/2013 At 10:14


    • fedandfit says

      fedandfit —  10/21/2013 At 13:53

      Haha right? 🙂

  3. Sean says

    Sean —  10/18/2013 At 10:26

    looks great, i am gonna try it with this acorn squash i got

    • fedandfit says

      fedandfit —  10/21/2013 At 13:53

      Acorn squash sounds like a delicious substitute! Great idea!

  4. Shonnie says

    Shonnie —  10/18/2013 At 21:41

    Looks amazing. Thanks for sharing your great chicken jello recipe. I wanted to know how to make that … and I happen to have two such birds chillin’ in my freezer. 😀

    • fedandfit says

      fedandfit —  10/21/2013 At 13:54

      Nice! It’s so easy and so, so good for you. Always happy to share 🙂

    • Shonnie says

      Shonnie —  10/22/2013 At 11:58


  5. Shonnie says

    Shonnie —  10/18/2013 At 21:42

    Reblogged this on Diary of an Angry Fat Woman and commented:
    This looks super good … I would probably use a fresh pumpkin (cuz they are so fresh right now. 😀

  6. Katherine says

    Katherine —  10/21/2013 At 16:07

    I’m not a big fan of bacon (I actually can’t even stand the smell of it) but this picture is beautiful and I may try it with a turkey alternative!

    • fedandfit says

      fedandfit —  10/23/2013 At 15:04

      That sounds good too, Katherine!

  7. George's Mom says

    George's Mom —  10/27/2013 At 13:51

    Just made it, exactly as the recipe said-absolutely fabulous and easy. Thank you!!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:30

      Awesome! So happy you liked it 🙂

  8. Gina in DFW says

    Gina in DFW —  10/30/2013 At 19:36

    I just made this for dinner and it is delish! I made it exactly as the recipe states but did not add the optional sage (I’m not a big fan of sage). My DH also really liked it. This has just been pinned on my Pinterest Paleo board so I can easily find the recipe and make this wonderful soup again in the future. Thanks for the fantastic recipe!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:30

      I’m so glad you liked it, Gina!

  9. Jessibel says

    Jessibel —  11/04/2013 At 20:51

    Do you know if almond milk or regular milk would work instead of the coconut milk?

    • fedandfit says

      fedandfit —  11/04/2013 At 21:08

      I’m sure it would work!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:31

      Thanks, Alyssa! 🙂

  10. nikkilynnsp says

    nikkilynnsp —  01/24/2014 At 02:27

    Is this a healthy recipe?

    • Cassandra says

      Cassandra —  02/19/2014 At 20:31

      I’d say so! It’s made from whole, natural ingredients that are conventional grain, dairy, and refined sugar free 🙂

  11. Jessica says

    Jessica —  04/02/2014 At 20:45

    Question – did you make the bone broth with the entire chicken? I’ve been wanting to make some, but it sounds so much better to make it with a whole chicken so that you get the meat and the broth too. Was the broth just the liquid leftover? Or did you use the bones after taking the meat off the chicken? So many questions haha 🙂 Also this looks incredible!

  12. Stephanie says

    Stephanie —  09/27/2014 At 23:34

    SOOO GOOOOD oh goodness! I found the recipe yesterday and have been looking forward to making it for dinner all day! I had all the ingredients on hand and was in the mood for something fall and this is so good! I’m usually weird about foods that aren’t spicy but the flavor combination here with the bacon is killer! I’m someone who loves pumpkin and bacon together so this was perfection. I love following you on instagram and seeing all the fun and delicious parts of your life! Now I’ll have to go and make everything!! 🙂

    • Cassy says

      Cassy —  10/02/2014 At 19:55

      Your comment totally made my day, Stephanie! Thank you!

  13. LaLaLand says

    LaLaLand —  11/05/2014 At 20:40

    Can I use heavy cream instead of coconut milk, or would that be too heavy?

    • Cassy says

      Cassy —  11/06/2014 At 20:26

      You could definitely use heavy cream! It might be rich, but it would definitely be delicious.

  14. eric says

    eric —  11/17/2014 At 20:10

    it all seemed to be going well until you used canned pumpkin…..(that doesnt seem paleo to me…) Why not used fresh roasted pumpkin? You’re introducing BPA and any other chemicals from that can! Why even use the great chicken stock you made then?

    • Cassy says

      Cassy —  11/24/2014 At 17:11

      Hi Eric! Thanks for your note. You’re welcome to use fresh roasted pumpkin in the soup – that sounds delicious. There are now some BPA-free, organic pumpkin puree available that I’ve gravitated towards in recent months. Using the homemade chicken stock and the canned pumpkin together is along the lines of “don’t throw the baby out with the bath water.” Making small positive changes will influence small positive results. The convenience presented by a recipe of this sort helps many readers commit to making those small changes.

  15. Susan says

    Susan —  07/10/2015 At 18:29

    I made this today. I had a lot of pumpkin puree in the freezer from last autumn so I used that instead of canned pumpkin puree. Other than that, I made this recipe exactly as posted above. Oh. My. God. This tasted so freaking delicious. I was seriously not expected it to come out as well as it did. Even my picky husband liked it so you know it’s good. Thank you for posting this recipe.

    • Kelly says

      Kelly —  07/12/2015 At 20:57

      Hi Susan! Thank you so much for the kind words and I’m so glad you and your husband loved it! Using your own pumpkin puree sounds delicious. I can’t wait for pumpkins to be in season again!

  16. Jess says

    Jess —  10/11/2016 At 12:46

    Can I throw a finely chopped onion in the mix? Seems like it would enhance the savoriness, which I love.

  17. Becky says

    Becky —  09/29/2018 At 20:26

    I made this exactly as stated except I used real pumpkin that I baked instead of canned. It’s delicious but it’s definitely not creamy. I was hoping for more of a creamy thick soup like I’ve made with Butternut squash & carrot soups. I’m guessing the real pumpkin part may have thrown out a little. Either way, still delicious!

    • Jess Gaertner says

      Jess Gaertner —  10/09/2018 At 09:57

      real pumpkin can be slightly higher in water content, might make it less creamy!

  18. joanne says

    joanne —  02/04/2020 At 10:14

    5 stars
    amazing – my new favorite soup! i’m not a huge bacon fan, but it adds such decadence to this soup!