October isn’t just about pumpkin, it’s also beer month! Enjoy the best of both worlds in this cozy soup recipe with fall spices, hearty creaminess, and a dash of sweet-salty goodness. Serve with crusty whole-grain bread for the perfect savory dinner!


  • 1 pie pumpkin (4 pounds) – seeded and quartered
  • 3 Tbsps olive oil
  • Kosher salt and freshly cracked pepper
  • 7 slices bacon – sliced into thin pieces
  • 15 dates – seeded and chopped
  • 2 Tbsps butter
  • 3 large shallots – chopped
  • 2 garlic cloves – minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp red pepper flake
  • 1/8 tsp ground ginger
  • 3 Tbsps maple syrup
  • 1 bottle pumpkin beer (or beer of your choice)
  • 3 to 4 cups chicken broth
  • 1/4 to 1/2 cup heavy cream or cashew milk

Preheat oven to 400F. Place the pumpkin quarters on a baking sheet, rub with olive oil, and sprinkle with salt and pepper. Place the bacon pieces on another baking sheet lined with parchment paper. Begin roasting.

Take bacon out after about 10 minutes or when crispy, being careful not to burn it. Let it cool, then add to a medium bowl with the dates, mix, and set aside. 

Bake the pumpkin for about 25–30 minutes, or until soft, then let cool.

While the pumpkin is roasting, heat butter in a large pot over medium-low heat. Cook the shallots and garlic together with a dash of salt and pepper for about one minute or until the shallots are soft. Add the cinnamon, allspice, red pepper flake, and ground ginger and cook for another minute. Add the maple syrup and beer and let the beer reduce by half. 

Peel the skin off the pumpkin then add to the pot, breaking the pumpkin into pieces. Add the chicken stock and heavy cream. After a quick stir, ladle the soup into a blender. You may have to do this in batches. Blend at high speed until smooth.

Pour the soup back into the pot over medium heat. If the soup is too thick, add more chicken stock. If it’s too dark, add more cream. Taste for seasoning and add more salt if needed. Let soup reheat, then ladle into bowls and top with the bacon-date mixture.

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