Dads Pumpkin Apple Soup With Ham Recipes

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APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Provided by Suzie_Q

Categories     Apple

Time 9h45m

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
  • Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  • In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
  • Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
  • Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9

SAVORY PUMPKIN SOUP WITH HAM



Savory Pumpkin Soup with Ham image

This delicious pumpkin soup will awaken every taste bud on your tongue! Great with oyster crackers.

Provided by Cathy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 30m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 215 calories, Carbohydrate 24.4 g, Cholesterol 29.4 mg, Fat 8.8 g, Fiber 5.8 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 1833.5 mg, Sugar 13.1 g

DAD’S PUMPKIN APPLE SOUP WITH HAM



DAD’S PUMPKIN APPLE SOUP WITH HAM image

Number Of Ingredients 21

2 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons butter
4 tart apples, such as Granny Smith, peeled, cored and chopped
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
1 leek, white and light-green parts only, split lengthwise, cut crosswise into thin slices and washed well
1 clove garlic, chopped
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
Pinch grated nutmeg
1/4 cup dry white wine
1/2 cup apple cider
2 tablespoons Calvados or other brandy
2 1/2 cups pumpkin puree
2 quarts chicken or vegetable stock or canned low-sodium chicken broth
1 meaty smoked ham hock (about 3/4 pound)
1 bouquet garni: 6 parsley stems, 3 sprigs thyme or 1/2 teaspoon dried, and 1 bay leaf
4 cloves
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper

Steps:

  • 1. In a large pot, cook the bacon over moderate heat until almost crisp. Add 2 tablespoons of the butter and let melt. Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes. 2. Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute. Add the wine, cider and Calvados and cook until almost dry, about 5 minutes. Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the pepper. Discard the bouquet garni and cloves. 3. Remove the ham hock. When it is cool enough to handle, pull the meat from the bone. Cut the meat into small pieces and reserve. 4. Puree the soup in a food mill or food processor. Add the ham.

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