Heidi Ann from Foxgloves, Fabric and Folly is hosting a fall recipe and table setting day for Saturday. When the weather cools down I like to cook foods like soup, gumbo and chili. One of my favorite soups to prepare is "Pumpkin Soup." I serve salad and crackers(sometimes yeast rolls) with the soup.
• 1 tablespoon butter • 1 cup chopped onion • 2 teaspoons minced garlic • 2 pounds ham, cut into 1-inch cubes • 3 (29 ounce) cans pumpkin puree • 1 (32 ounce) carton chicken broth • 2/3 cup cream • 1 teaspoon fresh thyme • 1 teaspoon ground black pepper • 1/2 teaspoon fresh rosemary • • DIRECTIONS 1. Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft. 2. Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to Low; cook 8 to 10 hours. Serve and enjoy