Delicious Pumpkin and Ham Soup

This creamy soup combines the rich flavors of pumpkin with savory ham, making it a perfect cozy meal for chilly days. It’s easy to prepare and guaranteed to warm you up from the inside out.

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TIME25 min

SERVINGS4

RATINGNew

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by warming 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!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- 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.

Why you’ll love it

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.

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.

Storage & leftovers

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.