Pumpkin Soup the Easy Way

Pumpkin Soup the Easy Way

11
Tracy Massalski Ferrazza 1

"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."
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Ingredients

8 h 25 m servings 241 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1373 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft.
  2. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 br...

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 br...

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...

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...

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 ...

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 ...

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!!

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.

Made as stated in the recipe. This was not one of those slightly sweet coconutty pumpkin soups, I like those, but this isn't that. It was great comfort food, kind of a potato soup. I served wi...

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