My father really enjoys making this recipe on Father’s Day.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
- Substitute sour cream for the yogurt if desired.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 1834 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Easy preparation and ingredients are staples in the pantry. Perfect for a light supper meal on a winter night!