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Creamy Bacon and Pumpkin Soup | Yogi Parker

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

Creamy Bacon and Pumpkin Soup | Yogi Parker

So, any soup that I can drink out of a mug while driving I refer to as a sippy cup soup. I like these types of soups for their hand held convenient on the go ability, because I’m always on the go with this job.

Handheld on the go convenience factor is what I miss most about things like sandwiches, corn dogs and the like, and for me soups like this fit the bill. The creamy texture is filling and satisfying, while the heat of the soup is comforting and relaxing. This soup has a bit of smoke from the bacon, and some bright fruitiness from the pumpkin, green peppers and fresh cilantro. I leave the soup a bit textured after blending because the little unblended pieces give a texture that helps satiate my hunger better.

Recipe works in an Instant Pot, Ninja Foodi or Crockpot if you sauté ingredients in a pan first

Creamy Bacon and Pumpkin Soup


  • 4lbs Pumpkin (cubed)
  • 2 lbs of Bacon (chopped)
  • 5 Celery Stalks (chopped)
  • 2 Green Bell Peppers (seeded and chopped)
  • 1/2 White or Yellow Onion (chopped)
  • 3 cloves of Elephant Garlic (chopped)
  • 1/4 cup of Cilantro (roughly chopped)  (If you don’t like cilantro, you can substitute parsley or omit altogether, but the flavor will be altered)
  • 4 cups of Bone Broth
  • 1 13.5oz can of Coconut Cream
  • 1 Cinnamon Stick
  • 3 tablespoons of Butter
  • 2 tablespoons of Turmeric
  • 2 tablespoons of Smoked Parika
  • 1 tablespoon of Ground Cumin
  • 1/4 teaspoon of Konjac Flour
  • Salt and Pepper


Lightly brown the bacon in a skillet or on sauté mode in the Instant Pot or Ninja.

Remove the bacon, add celery, bell pepper, onion and garlic. Add a pinch of salt and pepper and sauté until onions start to become translucent. Remove the veggies add butter and pumpkin, another pinch of salt and pepper and sauté until the squash starts to become tender.

Put all ingredients in Instant Pot, Ninja or Crockpot (reserve a small amount of bacon for garnish) and cook on low for six hours. Remove the cinnamon stick and use a stick blender or regular blender to blend until smooth.

Garnish with some bacon bits and some fresh cilantro.

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  • NancyWhat is the nutritional breakdown, carbs, protein etc of this soup?ReplyCancel

    • KimberlyHi Nancy :) Carrie doesn’t provide macros with her recipes. There’s a good reason, though – because unless you’re using the EXACT SAME ingredients (as Exact as “from the same can/carton/jug”), you can not be assured that the macros of what YOU make will be even close to the macros of what SHE made.

      We have been led to believe, by companies like My Fitness Pal and others, that it’s very exact. It’s very much NOT.

      Your best bet is to input the ingredients you used, into the recipe calculator of your choice, and enter the number of servings you made the recipe serve, and go from there. It’s a little bit of a pain at first, but worth it if you want to be even close to accurate (You still won’t be 100% accurate, but better than a guess on anyone else’s part)!

      Carrie goes into more detail at this podcast episode linked at YouTube:


  • Hope BurkeYogi, this sound delish!  And perfect for a fall day. Can’t wait to try it!ReplyCancel

  • JamesIs it possible to use canned pumpkin instead?  how would you modify the recipe/process?  Fresh pumpkin is hard to come by this time of year but I could use a really good hearty soup right now in the deep of winter!ReplyCancel

    • yogiJames, this recipe actually works great with an equal amount of pumpkin to replace the butternut squash. You can also throw some toasted pumpkin seeds on top for a crunchy garnish! – Yogi


      • JamesHey Yogi, thanks for replying – but I don’t see any butternut squash listed – am I missing something?  I was just wondering if there’s a way to make this with canned instead of fresh pumpkin ;-)ReplyCancel