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 This Recipe Is So Loved
This soup is warm and comforting, perfect for chilly days. The sweetness of pumpkin blends beautifully with the savory flavor of ham. It’s a filling meal that feels both hearty and homey.
Kitchen Advice
- Use fresh pumpkin if possible for the best flavor and texture.
- Simmer the soup gently to allow the flavors to meld well.
- Add a splash of cream or coconut milk for extra richness if desired.
- Simmer the soup gently to allow the flavors to meld well.
- Add a splash of cream or coconut milk 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, about five minutes. Next, add the pumpkin, chicken broth, water, a pinch of salt and pepper, and a sprinkle of celery seed. Let everything come to a boil, stirring 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 the soup sit for a few minutes so the ham warms through before serving.
Serving Inspiration
Serve with crusty bread or a side salad to balance the richness. A sprinkle of fresh herbs like parsley or chives on top adds a fresh touch. This soup pairs well with a crisp white wine or a warm cup of spiced tea.
Storage Suggestions
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months—just thaw and reheat gently on the stove.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, cook and puree fresh pumpkin until smooth before adding it to the soup.
How can I make this recipe vegetarian?
Replace chicken broth with vegetable broth and omit the ham or use a plant-based alternative.
Is it possible to freeze this soup?
Yes, freeze in airtight containers for up to 3 months. Reheat gently before serving.
Can I use regular milk instead of evaporated milk?
Yes, but evaporated milk gives a creamier texture. Regular milk will work but may be thinner.
How long should I cook the onions and garlic?
Cook them for about 5 minutes until they are soft and fragrant.
Can I skip the yogurt if I’m lactose intolerant?
You can use a lactose-free yogurt or omit it, but the soup may be less creamy.
What can I use if I don’t have celery seed?
You can substitute with a small pinch of celery salt or omit it entirely.
How spicy is this soup?
It’s mildly seasoned with just a pinch of black pepper and celery seed, so it’s not very spicy.
