READY IN 8+ hrs

Pumpkin Soup the Easy Way

Read Reviews (8)

"This has got to be one of the easiest recipes for Thanksgiving I have ever made. It is requested every year. Of course, to make it taste better I make it the day before and then reheat it in the crock pot." — MTTNFERR

Directions

Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft.
Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to Low; cook 8 to 10 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 8 hrs 5 mins
READY IN 8 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 20, 2009

Completely awesome! I used a block of cream cheese instead of the cream (that's what I had in the house at the time), which worked ok, but I'm making it again tomorrow with cream and am looking forward to it. This is a hit!

—mrslisashoe

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Most Helpful Critical Review

Nov 11, 2008

This did not work at all for me. It was way too thick, with pumpkin being the only flavor. I ended up making a lot of changes last minute. I adding at least another carton of broth, some brown sugar and an entire pint of half and half. Once everything was said and done, I got a lot of compliments. The small pieces of garlic and onion were wonderful. I will make this again. But with the changes mentioned.

—keol

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12 Ratings

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Nov 02, 2008

Amt. are not right 3 cans of Pumpkin (29 Oz)total 87 oz, versus 32 oz. of broth -fluid. Soup way too thick even after adding 2/3 cup of cream. Added milk until it was the right consistency. Used cream cheese instead of cream.

—OLDLADY3

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Nov 09, 2009

I made this soup with a fresh pumpkin, I cut into half, deseeded and rubbed with melted butter, then baked for about 40 minutes until golden. I scooped out the pumpkin and and combined with the broth. I also added a cut up and roasted ruderbager for a extra bite of flavor as pumpkin is a very lightly flavor vegetable once baked. I had my doubts about the flavor when I first made this soup. I made in the morning and reheated it that evening and all the flavors had blended together. It was wonderful.

—Suzy

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Nov 08, 2008

usually my kids turn their nose up at everything thats not from a box when I(dad) cook. however this one they ate all of it and wanted to know when i was gonna make it again. there wasnt even enough left overe for me to take to work the next day.

—ernurses4life

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Nov 11, 2011

This was fantastic!! Only adjustment was that I used fresh pumpkin and I did not include the ham. BEST pumpkin soup recipe I ever had!!

—Kimmerino

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Nov 22, 2011

it was way too think and the taste with the thyme and ham was weird.

—tammyeb

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Jan 02, 2012

The quantities are wrong. It came out like paste. I dumped in a couple cups of milk and water to make it more like soup. Also I did not care for the seasonings.

—Kathy Nolan

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Nutrition

Calories
241 kcal
12%

Carbohydrates
14.1 g
5%

Cholesterol
49 mg
16%

Fat
15.5 g
24%

Fiber
4.6 g
19%

Protein
12.8 g
26%

Sodium
1373 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Soup the Easy Way

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 241
Calories from Fat: 139

% Daily Value *
Total Fat 15.5g 24 %
Saturated Fat 6.7g 34 %
Cholesterol 49mg 16 %
Sodium 1373mg 55 %
** Potassium 516mg 14 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 4.6g 19 %
Protein 12.8g 26 %
** Sugars 5.8g
Vitamin A 477 %
Vitamin C 45 %
Calcium 7 %
Iron 26 %
** Thiamin 40 %
** Niacin 42 %
** Vitamin B6 21 %
** Magnesium 16 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.