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Photo of Pumpkin Soup the Easy Way by Tracy Massalski Ferrazza

Pumpkin Soup the Easy Way

Rated as 3.75 out of 5 Stars
17 made it  |  12 reviews   |  4 photos
8

Recipe by:

"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."
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Ingredients

8 h 25 m servings 241
Original recipe yields 16 servings

Directions

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  1. Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft.
  2. 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.
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Footnotes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 241 calories; 15.5 14.1 12.8 49 1373 Full nutrition

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Reviews

Read all reviews 12
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  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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Most helpful critical review

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 br...

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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 br...

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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...

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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...

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I made this soup with a fresh pumpkin, I cut into half, deseeded and rubbed with melted butter, then baked for about 40 minutes until golden. I scooped out the pumpkin and and combined with the ...

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usually my kids turn their nose up at everything thats not from a box when I(dad) cook. however this one they ate all of it and wanted to know when i was gonna make it again. there wasnt even ...

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This was fantastic!! Only adjustment was that I used fresh pumpkin and I did not include the ham. BEST pumpkin soup recipe I ever had!!

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The quantities are wrong. It came out like paste. I dumped in a couple cups of milk and water to make it more like soup. Also I did not care for the seasonings.

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Made as stated in the recipe. This was not one of those slightly sweet coconutty pumpkin soups, I like those, but this isn't that. It was great comfort food, kind of a potato soup. I served wi...

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it was way too think and the taste with the thyme and ham was weird.

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