Pumpkin Soup the Easy Way

Pumpkin Soup the Easy Way

10
Tracy Massalski Ferrazza 0

"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."

Ingredients

8 h 25 m {{adjustedServings}} servings 241 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Reviews

10
  1. 14 Ratings

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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...