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Helpful Tips For Cooking
- Use a good-quality smoked ham for deeper flavor.
- Cook the pumpkin until very soft to ensure a smooth texture.
- Stir the soup occasionally to prevent it from sticking to the bottom of the pot.
Ingredients 0/12
What Makes This Dish So Tasty
This soup combines the smoky richness of ham with the creamy sweetness of pumpkin. It’s warm, comforting, and perfect for chilly days. The flavors blend beautifully, making each spoonful satisfying and hearty.
Directions
Warm some olive oil in a big pot over medium-high heat. Toss in the chopped onion and garlic, cooking them until they’re soft and fragrant, about five minutes. Next, add the pumpkin along with the chicken broth, water, a pinch of salt and pepper, and some celery seed. Let everything come to a gentle 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 blend 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 up before serving.
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Simple Serving Suggestions
Serve the soup hot with a crusty bread or garlic toast on the side. A sprinkle of fresh herbs like parsley or thyme adds a nice touch. For extra creaminess, add a dollop of sour cream or a drizzle of olive oil before serving.
Storing This Dish
Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze it 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, roast and puree fresh pumpkin before adding it to the soup for best results.
How can I make this soup vegetarian?
Substitute vegetable broth for chicken broth and omit the ham or use a plant-based meat alternative.
Is it okay to use regular milk instead of evaporated milk?
You can use regular milk, but evaporated milk adds a richer, creamier texture.
Can I prepare this soup in advance?
Yes, it stores well in the fridge for up to 3 days and tastes great reheated.
How do I prevent the soup from curdling when adding yogurt?
Remove the pot from heat before stirring in yogurt and evaporated milk to avoid curdling.
What can I use if I don’t have an immersion blender?
Use a regular blender in batches or a food processor to blend the soup until smooth.
Can I freeze this soup?
Yes, but the yogurt may change texture after freezing; stir well when reheating.
How spicy is the soup? Can I add more seasoning?
The soup is mild; feel free to add extra black pepper or spices to suit your taste.
