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Pumpkin Soup the Easy Way

Pumpkin Soup the Easy Way

  • Prep

    20 m
  • Cook

    8 h 5 m
  • Ready In

    8 h 25 m
MTTNFERR

MTTNFERR

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

keol
52

keol

11/11/2008

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.

OLDLADY3
36

OLDLADY3

11/2/2008

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.

mrslisashoe
30

mrslisashoe

2/20/2009

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!

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