Spiced Pumpkin Ham Soup

created by Lindsay Jones

see more at foodflirt.com

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Home-cooked soup is the perfect cure for a rainy day. Whether you’re in Topanga, nestled in the Santa Monica Mountains or tucked in your own bed, this pumpkin, pea and ham soup will keep you warm and cozy on wintry days.

Cook Time: 29-30 min

Servings: 8 Entree Portions, 10-14 appetizer portions


  • 4 tbs. butter, salted
  • 1 red onion, chopped
  • 4 ribs celery, chopped
  • 1/4 cup spiced rum
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/8 tsp. cayenne (more to taste)
  • 3 tbs. brown sugar
  • 4 cups vegetable broth
  • 30 oz. pumpkin, canned unsweetened (Two 15-ounce cans)
  • 2 tbs. cornstarch
  • 1 cup milk (can substitute soy or coconut milk)
  • 1 tsp. kosher salt
  • 1 1/2 package FARMER JOHN® Original Ham Steaks 6 oz.
  • 2 cups frozen peas
  • Sour cream to garnish (optional)
  • Fresh flat leaf parsley to garnish (optional)


In a large pot, melt the butter over moderate heat. Add the onion, celery, and cook, stirring occasionally, until the onion is translucent, about 5-6 minutes.

Add rum, vanilla, spices, and sugar and stir to combine.

Add vegetable broth and bring to a boil.

Add pumpkin in large spoonfuls and whisk until thoroughly combined. Simmer soup, covered, over medium-low heat for 10 minutes.

While soup is simmering, heat large, non-stick, pan on high heat. Place ham steaks in hot, dry pan and seer for 2 minutes per side or until somewhat charred and browned around edges. Set aside.

Place cornstarch in small bowl and add one cup hot pumpkin broth. Whisk until smooth. Add mixture back to soup pot and whisk until completely combined.

Add milk and salt then stir to combine. Cover pot and let simmer for 5 minutes or until slightly thickened.

Cut each ham steak into 1/2-inch by 1/2-inch squares.

Add ham and peas to pot and stir to combine. Simmer for 5 minutes.

Serve soup hot, garnished with a dollop of sour cream and minced parsley.