Best 2 Savory Pumpkin Soup With Ham Recipes

Indulge in a culinary journey with our savory pumpkin soup with ham, a delightful symphony of flavors that will warm your soul on a chilly day. This classic dish is elevated with the addition of tender ham, aromatic herbs, and a touch of cream, resulting in a velvety smooth and irresistibly creamy texture. Our recipe offers a step-by-step guide, ensuring that every spoonful is bursting with pumpkin's natural sweetness, complemented by the smoky richness of ham.

Accompanying this main recipe are two equally enticing variations - a vegetarian pumpkin soup and a creamy pumpkin soup with sausage. The vegetarian version caters to those with dietary restrictions, showcasing the natural goodness of pumpkin, while the creamy pumpkin soup with sausage adds a hearty twist with the addition of flavorful sausage. Each variation promises a unique taste experience, allowing you to explore the versatility of this beloved soup.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY PUMPKIN SOUP WITH HAM

Savory Pumpkin Soup with Ham image

This delicious pumpkin soup will awaken every taste bud on your tongue! Great with oyster crackers.

Provided by Cathy

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 30m

Yield 12

Number Of Ingredients 12

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

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.

Nutrition Facts : Calories 215 calories, Carbohydrate 24.4 g, Cholesterol 29.4 mg, Fat 8.8 g, Fiber 5.8 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 1833.5 mg, Sugar 13.1 g

SAVORY PUMPKIN SOUP

Savory Pumpkin Soup image

This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.

Provided by Silly Putti Sis

Categories Pumpkin

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can organic pumpkin (you may also roast a pumpkin yourself)
1 tablespoon olive oil
2 garlic cloves
4 cups chicken stock or 4 cups vegetable stock
1 cup water
1/2 bunch organic kale (about 1/2 lb)
1 tablespoon curry powder
1 tablespoon cumin
5 baby portabella mushrooms, cleaned and sliced thin
1 (4 ounce) container sour cream (I use fat-free)
salt and pepper, to taste
shrimp or chicken, I added shrimp and it was very tasty

Steps:

Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
Chop the kale and add to the soup pot.
Taste for seasoning.

Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3

Tips:

Choose the right pumpkin: For the best flavor, choose a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, creamy flesh.
Roast the pumpkin before using it: Roasting the pumpkin intensifies its flavor and makes it easier to blend.
Use a good quality stock: The stock you use will make a big difference in the flavor of the soup. Use a homemade stock or a good quality store-bought stock.
Don't overcook the soup: The soup should be heated through, but not boiling. Overcooking the soup will make it lose its flavor.
Add your favorite toppings: There are many different toppings that you can add to pumpkin soup. Some popular choices include croutons, bacon bits, cheese, and sour cream.

Conclusion:

Pumpkin soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pumpkin and it is also a healthy and affordable meal. With so many different variations, there is sure to be a pumpkin soup recipe that everyone will enjoy.