At home, we call this Shrek soup because it’s green and honestly the only way I can trick my son into eating spinach. It started as a simple pumpkin soup, but once the spinach goes in, the color does all the convincing for me. So calling all mothers. If you’re dealing with the same struggle, feel free to borrow the name. I feel your pain.

This Pumpkin Spinach Soup is comforting, creamy, and surprisingly kid friendly, making it an easy pumpkin spinach soup you’ll come back to again and again. Serve it as is for a cozy lunch, or turn it into a pumpkin spinach soup with bacon when you want something a little more filling and grown-up approved.

Top view image of Creamy Pumpkin and Spinach Soup with Crispy Bacon in a bowl - 1
  • What Makes This Recipe So Good
  • What Goes Into Pumpkin Spinach Soup
  • How To Make Pumpkin Spinach Soup
  • Tips For Making Pumpkin Spinach Soup with Bacon
  • Recipe FAQ’s
  • Creamy Pumpkin and Spinach Soup with Crispy Bacon Recipe

What Makes This Recipe So Good

This Pumpkin Spinach Soup works because it builds flavor without overcomplicating things. The pumpkin soup base is naturally sweet and creamy, while the spinach blends right in, adding freshness without overpowering the dish. It creates a smooth, balanced soup that feels comforting but not heavy, which is exactly what you want from an easy pumpkin spinach soup you can make on repeat.

Another reason people love this recipe is how flexible it is. You can keep it simple for a lighter meal, or turn it into a pumpkin spinach soup with bacon when you want extra richness and texture. Either way, the flavors stay clean, cozy, and satisfying, making this Pumpkin Spinach Soup one that works just as well for family dinners as it does for meal prep.

What Goes Into Pumpkin Spinach Soup

Flat lay photo of ingredient shot of pumpkin, carrots, bacon, baby spinach, light cream, vegetable stock, water, extra cream, salt, white potatoes, brown onion - 2

This Pumpkin Spinach Soup uses simple, everyday ingredients that come together into something incredibly comforting.

  • Pumpkin: Kent or butternut pumpkin forms the base of this pumpkin soup, giving it natural sweetness and a creamy texture once blended.
  • White Potatoes: These add body and help thicken the soup without needing heavy cream, keeping the texture smooth and satisfying.
  • Bacon: Shortcut bacon brings a salty, smoky contrast that turns this into a true pumpkin spinach soup with bacon, adding depth and a little indulgence.
  • Baby Spinach: Fresh spinach melts straight into the soup, boosting nutrition and giving this Pumpkin Spinach Soup its signature green color without overpowering the flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Pumpkin Spinach Soup

Combine the vegetables in a pot. Add just enough water to cover and season with a pinch of salt. - 3
  1. Simmer Vegetables: Combine the vegetables in a pot. Add just enough water to cover and season with a pinch of salt. Bring to a boil, then reduce the heat and simmer until everything is completely soft.
Stir in the vegetable stock powder and taste, adjusting with more salt or stock if needed. Add the spinach leaves - 4
  1. Season And Wilt The Spinach: Stir in the vegetable stock powder and taste, adjusting with more salt or stock if needed. Add the spinach leaves and gently push them down into the hot liquid until just wilted.
Fry three quarters of the bacon in a pan over medium heat until crisp. - 5
  1. Cook Bacon: While the vegetables are simmering, fry three quarters of the bacon in a pan over medium heat until crisp. Set aside and reserve the remaining bacon.
Once the vegetables are tender, pour the cream into the pot and add the cooked bacon. - 6
  1. Add Cream And Bacon: Once the vegetables are tender, pour the cream into the pot and add the cooked bacon. Let everything heat through gently for a minute.
Use a stick blender to blend the soup directly in the pot - 7
  1. Blend Until Smooth: Use a stick blender to blend the soup directly in the pot until smooth and lump free.
Ladle the soup into bowls, drizzle with extra cream, and top with the remaining bacon - 8
  1. Serve And Finish: Ladle the soup into bowls, drizzle with extra cream, and top with the remaining bacon for added crunch and flavor.

This Pumpkin Spinach Soup pairs beautifully with something warm and comforting on the side to balance its creamy texture. Garlic cheese bread or a slice of focaccia three-cheese Italian grilled cheese are both perfect for dipping, adding just enough richness and crunch to turn this pumpkin soup into a satisfying meal.

If you’re after a lighter contrast, caprese crostini with grilled avocado works especially well. The fresh, creamy elements complement the soup without overpowering it, making this an ideal pairing whether you’re serving an easy pumpkin spinach soup for lunch or a heartier pumpkin spinach soup with bacon for dinner.

Tips For Making Pumpkin Spinach Soup with Bacon

  • Let the vegetables get really soft before blending. I always check by pressing a piece of pumpkin against the side of the pot with a spoon. If it falls apart easily, you’re good to go and your Pumpkin Spinach Soup will blend up smooth and creamy.
  • Add the spinach right at the end and don’t walk away. I just push the leaves down into the hot soup until they wilt, then move on. Overcooked spinach can dull the color and flavor, which you definitely don’t want in an easy pumpkin spinach soup like this.
  • If you’re making a pumpkin spinach soup with bacon, take the extra minute to get the bacon properly crisp. I’ve tried blending in soft bacon before and it disappears. Crispy bacon actually brings flavor to the soup and gives you something worth sprinkling on top.

This usually happens when the vegetables aren’t cooked long enough or the soup is under-blended. Let everything soften completely and blend thoroughly, especially if you’re making this as an easy pumpkin spinach soup without heavy cream.

Yes, but blend in batches and don’t overfill the blender. Hot soup expands, so always remove the lid insert and cover with a towel to prevent splashing.

If it’s too thick, stir in a little hot water or stock. If it’s too thin, simmer uncovered for a few minutes after blending to let excess liquid evaporate.

Creamy Pumpkin and Spinach Soup with Crispy Bacon in a pot - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 4 lbs whole kent or butternut pumpkin washed, peeled, seeded, coarsely chopped
  • ▢ 2 medium white potatoes ,peeled and coarsely chopped
  • ▢ 2 large carrots peeled and chopped
  • ▢ 1 medium brown onion chopped
  • ▢ 1 pinch salt to season
  • ▢ Enough water to fill your pot (3/4 full or just covering vegetables)
  • ▢ 2 tablespoons vegetable stock (I use Vegeta)
  • ▢ 1/2 cup low fat/light cream (I use Philadelphia Cream for Cooking)
  • ▢ 10 oz shortcut bacon divided
  • ▢ 4 cups baby leaf spinach washed
  • ▢ Extra cream to serve

Instructions

  • Combine pumpkin, potatoes, carrots and onion in a medium – large sized pot/ saucepan with just enough water to cover the vegetables and salt to season. Bring to the boil, reduce heat, and simmer until all vegetables are soft. Add stock powder, stirring, and taste. (Add more salt or stock powder to suit your tastes). Add the spinach leaves, and push them down gently into the hot water until wilted.
  • In another pan, fry 3/4 of the bacon until crisp.
  • When bacon is crisp and vegetables are soft, add the cream and bacon to the pot and using a stick-blender or bar mix, blend soup until smooth and lump free. Alternatively, pour ingredients into a blender and blend until smooth.
  • Serve with a drizzle of extra cream and top with remaining bacon.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Pumpkin and Spinach Soup with Crispy Bacon in a bowl - 11

Creamy Pumpkin and Spinach Soup with Crispy Bacon

Ingredients

  • 4 lbs whole kent or butternut pumpkin washed, peeled, seeded, coarsely chopped
  • 2 medium white potatoes ,peeled and coarsely chopped
  • 2 large carrots peeled and chopped
  • 1 medium brown onion chopped
  • 1 pinch salt to season
  • Enough water to fill your pot (3/4 full or just covering vegetables)
  • 2 tablespoons vegetable stock (I use Vegeta)
  • 1/2 cup low fat/light cream (I use Philadelphia Cream for Cooking)
  • 10 oz shortcut bacon divided
  • 4 cups baby leaf spinach washed
  • Extra cream to serve

Instructions

  • Combine pumpkin, potatoes, carrots and onion in a medium - large sized pot/ saucepan with just enough water to cover the vegetables and salt to season. Bring to the boil, reduce heat, and simmer until all vegetables are soft. Add stock powder, stirring, and taste. (Add more salt or stock powder to suit your tastes). Add the spinach leaves, and push them down gently into the hot water until wilted.
  • In another pan, fry 3/4 of the bacon until crisp.
  • When bacon is crisp and vegetables are soft, add the cream and bacon to the pot and using a stick-blender or bar mix, blend soup until smooth and lump free. Alternatively, pour ingredients into a blender and blend until smooth.
  • Serve with a drizzle of extra cream and top with remaining bacon.

Notes

Nutrition

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