Pumpkin Soup with Ham and Wild Rice

Mikekey *


If you want a thicker soup, make a cornstarch slurry and stir it in and cook until the soup thickens.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 40 Min
Stove Top


  • 1 c
    raw wild rice
  • 2 1/2 c
  • 2 c
    cooked ham cubes
  • 1 c
    diced onion
  • 1 c
    diced carrot
  • 3 c
    chicken broth
  • 1 tsp
    curry powder
  • 1 tsp
    dried sage
  • 2 Tbsp
    tomato paste
  • 1 can(s)
    (15 oz) pumpkin puree (not pie filling)
  • 1 c
    heavy cream
  • ·
    salt and pepper, to taste

How to Make Pumpkin Soup with Ham and Wild Rice


  1. Bring water to a boil in a medium saucepan with lid. Stir in rice and reduce heat to simmer. Cover and cook 55 minutes. Set aside.
  2. Combine ham, onion, carrots and broth in a dutch oven. Bring to a boil and reduce heat to medium, cover, and cook 15 minutes.
  3. Stir in curry powder, sage, pumpkin and tomato paste. Add reserved cooked wild rice. Cook over medium heat until heated through. Stir in cream and season with salt and pepper. Bring back to heat and serve.

Printable Recipe Card

About Pumpkin Soup with Ham and Wild Rice

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: American

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