Ham and Pumpkin Soup Recipe

Serves: 6

Prep: 15 min.

Cook: 3 hrs.

Ingredients

• 2 ½ cups of cooked ham;
• 1 medium onion, chopped;
• 1 yellow bell pepper, chopped;
• 3 garlic cloves, minced;
• 1 cauliflower head, chopped;
• 15 oz. pumpkin flesh, cubed;
• 1 avocado, cubed;
• 1 green onion, thinly sliced;
• 3 garlic cloves, minced;
• 3 cups chicken stock;
• 2 tsp. dried parsley flakes;
• 2 tsp. chili powder;
• 1 tsp. ground cumin;
• 1 tsp. dried oregano;
• 2 tbsp. ghee;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large saucepan, heat the cooking fat over a medium-high heat.
2. Add the onion and pepper, and cook, stirring frequently, until tender (about 4 minutes). Add the garlic and cook for 1 more minute.
3. Stir in all the remaining ingredients except for the avocado and the green onions.
4. Cook, covered, on low for 3 hours or until the pumpkin is soft.
5. Once the soup is ready, season with salt and pepper to taste and pour it into individual bowls. Top with the avocado and green onions to serve.

×