Potato, Ham, & Pumpkin Soup
Pumpkin isn't just for pies! Try it in this hearty, nutritious potato, ham & pumpkin soup, which might just become a new family favorite!
- 1 pound Smoked Ham chopped
- 1 small pumpkin roasted and cut into chunks
- 3 medium russet potatoes cut into cubes
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 Tablespoons potato starch
- 1 small onion dice
- 1 large celery rib cut down the center and diced
- 4 Tablespoons olive oil
- Sea salt to taste
- fresh cracked black pepper to taste
Preheat oven to 350 degrees.
Cut pumpkin in half and remove the seeds and core (I use a large soup spoon or my fingers), brush each half with olive oil, sprinkle with salt and pepper. Place cut side up on baking sheet or casserole pan and bake for 1 hour until flesh is soft. Remove from oven and cool. When cool enough to handle safely cut remove flesh from the outer skin, cut into chunks and set aside.
Add 2 tbsps of olive oil to a skillet, once oil is hot add chopped ham, brown and set aside.
Wash and peel potatoes, cut into cubes. Add 1 tbsp of olive oil to a skillet over medium heat, add potatoes and roast potatoes until they are brown. Add onion and celery and reduce heat to low and cook until potatoes fork tender. Remove from heat and set aside.
In a large stock pot add 6 cups of broth, 1 cup heavy cream and two Tablespoons of potato starch, whisk together over medium heat until smooth.
Add ham, pumpkin, potatoes, celery and onions to stock mixture and season with salt and fresh cracked black pepper.
Calories: 368kcal | Carbohydrates: 32g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 1366mg | Potassium: 1307mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14959IU | Vitamin C: 33mg | Calcium: 121mg | Iron: 3mg