Pumpkin Chile Soup
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Soups A hearty and comforting soup featuring tender pumpkin, smoky green chiles, and savory ham simmered to smooth perfection. Perfect for warming up on a chilly autumn evening.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 2 hours | None | 6-8 servings |
🔪 Key Equipment
- Large pot
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 to 2 1/2 lb. | Pumpkin | Peeled, seeded, and diced |
| 2 Tbsp | Oil | None |
| 1 large | Onion | Chopped |
| 2 cloves | Garlic | Minced |
| 4 c. | Chicken broth | None |
| 1/2 c. | Green chili | Chopped |
| 1/2 c. | Ham | Chopped |
| 1 tsp | Black pepper | None |
| 1 tsp | Rosemary | None |
| To taste | Salt | None |
Instructions
Step 1: Prep and Sauté
- Peel the 2 to 2 1/2 lb. pumpkin, remove seeds, and dice.
- Put 2 Tbsp oil in a large pot and brown the 1 large onion, chopped and 2 cloves garlic, minced.
Step 2: Simmer
- Add the diced pumpkin, 4 c. chicken broth, 1/2 c. green chili, chopped, 1/2 c. ham, chopped, 1 tsp black pepper, and 1 tsp rosemary to the pot.
- Cook over low heat for 2 hrs or until the soup is smooth and thick.
- Add salt to taste and serve hot.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
Original Recipe Scan
