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–+ servings

Creamy Pumpkin Cheese Soup

This is the perfect recipe for a cool fall night! This cozy soup is a combination of pumpkin and cream cheese with cheddar cheese and jalepeno for a kick of extra flavor! 
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Servings 4

Ingredients
  

  • 1 tablespoon butter
  • 4 oz. ham chopped
  • 1/2 yellow onion chopped
  • 1 jalapeno seeded, de-veined, and chopped
  • 2 cloves minced garlic
  • 1/8 teaspoon nutmeg
  • 10 oz. chicken broth or chicken stock
  • 15 oz. can pumpkin puree not pie filling
  • Salt and black pepper
  • 1/3 cup whipping cream
  • 1 1/2 oz. cream cheese
  • 1/2 cup grated medium cheddar cheese

Instructions
 

  • Heat a large pot or dutch oven over medium-high heat for 2-3 minutes.
  • Melt the butter in the hot pan, stirring and being careful not to let it burn.
  • Add the chopped ham and brown for 2-3 minutes stirring constantly. Remove the ham and set aside.
  • Reduce to medium heat, and add onion, jalapeno, and garlic. Cook until the onion is transparent, about 3-5 minutes.
  • Stir in the nutmeg.
  • Add the chicken broth and pumpkin, stir and heat through until combined.
  • Add salt and pepper to taste.
  • Cover and simmer over low heat for 30 minutes, stirring occasionally.
  • Break the cream cheese up into smaller pieces. Add it and the whipping cream and stir until melted and combined.
  • Add the chopped ham and the cheddar cheese and stir until the cheese is melted.
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