Pumpkin Soup the Easy Way Recipe - Allrecipes.com
Pumpkin Soup the Easy Way Recipe
  • READY IN 8+ hrs

Pumpkin Soup the Easy Way

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs 5 mins

    8 hrs 25 mins


  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.
Kitchen-Friendly View


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

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!

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.

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.

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.

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.

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!!

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.

Oct 12, 2013

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 with a spoon of greek yogurt on top and a dash of chili powder. At the table, I had to salt it, but hubby did not. I might play around and season it up some more next time, but it is good wholesome food as is.


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  • 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.

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