Pumpkin Soup the Easy Way

8 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

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
241 cal
12%

Fat
15.5 g
24%

Carbs
14.1 g
5%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

keol

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 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."

OLDLADY3

Nov. 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..." See more cheese instead of cream. "

mrslisashoe

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 forwa..." See morerd to it. This is a hit!"

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