1× Recipe
Ingredients
Tap to tick offSoup
- 7 Cups Pumpkin
When cut into 1" cubes - ¼ Cups Salted Butter
- 2 Onions
Medium onions, chopped - 2 Cups Chicken Broth
- 1 Tsp Fine Salt
- ½ Tsp Black Pepper
- 2 Cups Half and Half Cream
- ½ Cups Pre-Cooked Bacon Bits
Optional
Method
In a heavy-bottomed saucepan
- 7 Cups Pumpkin
When cut into 1" cubes - ¼ Cups Salted Butter
- 2 Onions
Medium onions, chopped
1
Peel the pumpkin and dice into 1" cubes. Melt the butter in a large saucepan. Add the pumpkin and chopped onions. Stir to coat.
Cover and cook over low heat for 20 minutes.
Add to saucepan
- 2 Cups Chicken Broth
- 1 Tsp Fine Salt
- ½ Tsp Black Pepper
- 2 Cups Half and Half Cream
- ½ Cups Pre-Cooked Bacon Bits
Optional
2
Add the stock, salt, and pepper. Cover and simmer 15-20 minutes to until the pumpkin is tender. Blend the soup until smooth.
Add the cream to the desired consistency. Taste, add more salt if necessary. Heat through, but do not boil. Optionally, stir in the chopped ham.