Pumpkin Soup the Easy Way8 Reviews
- Prep: 20 min
- Cook: 8 hr 5 min
- Ready In: 8 hr 25 min
“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.” - by MTTNFERR
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 241 cal
- 15.5 g
- 14.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 su..." See moregar 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."
"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..." See more cheese instead of cream. "
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