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Substituted butternut squash making it a bit sweeter. Found the broth too thin so iI added a level of decadence with a third cup of cream cheese. Also doubled the swiss chard.
My soup turned out too thin; so I whisked in a can of vegetarian retried beans at the end. This improved the texture immensely. The soup has a great flavor and was fun to make.
Has anyone tried to convert the recipe to an Instant Pot? Any suggestions? I’ve made this in my Dutch oven countless times but I just got my new appliance!
Hi, Angie! We haven’t tested this recipe in the pressure cooker yet, but my instinct is to do about 20 minutes at high pressure in place of Step 2 in this recipe. Once you add the white beans and chard, put the instant pot on “saute” and let the soup simmer until the chard is wilted. If you try it, let us know how it works out!
Made this one over the weekend with some substitutes. Had some leftover home smoked pork picnic shoulder that I subbed in for the hocks and used butternut squash rather than pumpkin. Also cut the squash into 1/2 ” chunks to reduce cooking time (because I started waaay too late to let it simmer 1/5 hours.)
Still loved the soup (having some for lunch today!!) and will have this on our “Welcome to Fall” rotation.
I made this for the 2nd time already, once last fall and again. I used butternut squash. It thickens the soup and adds a sweetness. I found some chard in my garden that the deer haven’t got to yet. The soup is excellent!
Thank you for this wonderful recipe, I did it using precut butternut squash, and red chard, and my husband and I love it specially on a cold day like today, I love your website thanks for posting pictures.
Can you can this soup?
Perhaps, if you have a pressure canner. You cannot can it with a water bath as it is too low acid to do so safely. As for how to can it, I am not experienced with low acid food pressure canning so wouldn’t know what to tell you.
I made this soup using navy beans that were soaked overnight and used kale instead of chard which my girls like better. I also subbed a sweet dumpling squash (chopped in small cubes) for the pumpkin and left the skin on which was undetectable in the finished dish. I accidently put chopped carrots in with the onion and celery which is common in so many of the soups I make. It only added more veg goodness. We absolutely loved this soup and it made enough to share with a neighbor for her family. We will make it again and again, changing up the greens, squash/pumpkin and beans. A beautiful and hearty fall soup. Thank you!
Very nice soup recipe. Course after this i will never peel another pumkin and will use another squash instead.
Now i didnt have a hambone so i substitued spicy ground sausage which gave the soup some nice heat. Flavors really worked and appreciate you constantly sharing.
Wow! I stopped making this because it was to hard to cut the pumpkin. I usually cook the pumpkin first. Any tips? I may try this again cooking the pumpkin first. My hands hurts to much and I wasn’t physically able to finish cutting the pumpkin.
You might try using precut butternut squash instead of cutting up a pumpkin. The markets around here carry it, how about where you are?
Cynthia read my comment, L.D. Meyer October 28 on this site. It’s a big job just to peel and hull out the seeds of the pumpkin but the end result is rewarding. I prepare mine in a crockpot. L.D.
Where do you purchase smoked ham hock?
Any grocery store. Meat department. Just ask if you can’t find it! It’s usually in a package.
Thank you for this delicious recipe! I had some leftover cooked ham to use up, so the only modification I made was to use a ham hock during the simmering, then add the chopped leftover ham when the beans were added. Also subbed butternut for pumpkin, and kale for chard, and it was all really good. I will definitely make it again.
Is this supposed to be for smoked ham hock or the non cooked version? I am attempting it now with the non-smoked version. Hope it’s correct.
Thanks for the recipe!
No, a smoked ham hock. The flavor comes from the salty, smokey cured ham hock.
Elise: This was absolutely divine! Except for pre-cooking my dry beans (I used Great Northern), and throwing in a whole lot more Kale then called for, I followed the recipe exactly. I cannot believe (well, yes, I can :)) the wonderful flavors. Thank you again for an awesome recipe.
This is a recipe that I am enjoying tremendously. I would like to take this occasion to let you know that your recipes have been a great blessing to me since I discovered your site. The recipes are easy to follow. At first I could not believe that I could make those dishes because the pictures seemed so sophisticated and could have only come from a chef’s kitechen or restaurant. I am really grateful for you sharing your kitchen’s secrets with us.
Hi Gaelle, I’m so glad that you are finding the site useful! Thank you for your kind words.
I made this just as written and it was wonderful. My ‘meat and potatoes’ husband loved it. We’re already looking forward to the leftovers.
I was wondering how I would adapt this for dried beans instead of canned? Would I cook the beans first or add more stock/water for the beans?
You would want to pre-cook a cup of dry beans. That will yield about as much as you would find in 2 15-ounce cans of already cooked beans.
Hi Elise, I added some extra colour with carrots and parsnips which I had in the fridge and which have added an earthy richness to this soup. I am working on a film in Oklahoma and have cooked a big batch of this to come home to in the evenings after a long days shooting.
We made this wonderful soup today and are really loving it! So pretty and tasty! Elise you are a genius! We used a smoked turkey leg as was suggested and will do the same in the future. Thank you for that tip! We decided our pumpkin was too cute to cut-up, so we used a good size acorn squash. Peeled it by cutting into ribs and cubes before trimming off the peel. Worked great! Thank you for that info, too. This may become our new fall tradition. Great to have the family help with it while we watch dad’s favorite 1950’s westerns!
Followed quite exactly, using Chunks of butternut squash, but found the cooking time for the squash of 1 1/2 Hrs way too much. It was mushy well beyond have any texture whatsoever. I would deconstruct this a bit next time and sauté the pumkin/squash in browned butter and add with the beans and greens.
The butternut squash should be falling apart, thickening the soup, even more so than I’ve pictured above.