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Pumpkin Soup with Diced Ham
AppetizerSide Dish
Pumpkin Soup with Diced Ham
Total Time25 mins
Skill LevelIntermediate
Servings5
Rating
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Total Time25 mins
Skill LevelIntermediate
Servings5
Rating
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Diced Ham, 16oz
Key IngredientDiced Ham, 16oz
AboutDive into autumn deliciousness and whip up a batch of pumpkin soup—a rustic combo of creamy pumpkin, our savory Diced Ham, and warm, soothing spices. Crown with cilantro cream and pumpkin seeds, and you’ve got the jack-of-all-lanterns soup!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
Key IngredientProduct ImageDiced Ham, 16oz
 
16 ounces Farmland Diced Ham
 
2 tablespoons Extra Virgin Olive Oil
 
1/2 cup Yellow Onion, Diced
 
1/2 cup Carrots, Diced
 
1/2 cup Celery, Diced
 
2 cloves Fresh Garlic, Minced
 
1 Cinnamon Stick
 
1 teaspoon Ground Ginger
 
1 Ancho Chile, Stemmed & Seeded
 
3 cups Chicken Stock
 
28 ounces Pumpkin Puree
 
1 tablespoon Honey
 
1 cup Sour Cream
 
1/4 cup Cilantro, Minced
 
1 tablespoon Lime Juice
 
1/4 cup Pumpkin Seeds, Roasted & Salted
Diced Ham, 16oz
Key IngredientDiced Ham, 16oz
Directions
1Heat a Dutch oven over medium-high heat.
2Add the extra virgin olive oil and brown the ham. Remove from the pot and drain on paper towels.
3Add the onion, carrots, celery, garlic, cinnamon stick, ground ginger, and ancho chile to the pot and sauté until the vegetables begin to soften.
4Add the stock and simmer until the vegetables are very tender.
5Stir in the pumpkin purée and honey. Remove from the heat.
6Combine the sour cream, cilantro, and lime juice in a small bowl. Reserve.
7Transfer the soup into the pitcher of a blender and purée until smooth.
8Strain the soup through a fine-mesh strainer into a tureen or soup bowl and add the ham.
9Garnish with some of the cilantro cream and pumpkin seeds, and serve hot.
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