Ingredients
- 2 tablespoons light olive oil
- 3 onions, halved and sliced
- 6 cloves garlic, peeled and crushed
- 8 cups plain pumpkin puree
- 2 quarts chicken broth
- 4 cups water
- 2 teaspoons salt
- 1 pinch ground black pepper
- 1 pinch celery seed
- 1 (12 fluid ounce) can evaporated milk
- 1 cup plain yogurt
- 12 ounces cooked sliced ham, minced
Why You'll Love Making This
This soup combines the natural sweetness of pumpkin with the savory flavor of ham, creating a comforting and hearty meal. It’s perfect for chilly days and is both nutritious and satisfying. The creamy texture makes it easy to enjoy for all ages.
Chef Tips
- Use fresh pumpkin or high-quality canned pumpkin for the best flavor.
- Simmer the soup gently to allow the flavors to meld without overcooking the pumpkin.
- Add a splash of cream or coconut milk at the end for extra richness if desired.
- Simmer the soup gently to allow the flavors to meld without overcooking the pumpkin.
- Add a splash of cream or coconut milk at the end for extra richness if desired.
Directions
Warm some olive oil in a big pot over medium-high heat. Toss in the chopped onion and garlic, and cook them until they’re soft and fragrant, which usually takes about five minutes. Next, add the pumpkin along with the chicken broth, water, a pinch of salt and pepper, and a sprinkle of celery seed. Let everything come to a boil, stirring every now and then. Once it’s bubbling, take the pot off the heat and stir in the milk and yogurt. Use an immersion blender to puree the soup until it’s nice and smooth. Finally, stir in the ham and let it sit for a few minutes until the ham is warmed through. Enjoy!
Serving Ideas
Serve the soup warm with crusty bread or garlic toast on the side. A sprinkle of fresh herbs like parsley or chives adds a nice touch. For a complete meal, pair it with a simple green salad.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to prevent the soup from separating. It also freezes well—thaw overnight in the fridge before reheating.
