1 small to medium pumpkin, peeled, seeded and cubed (depending on how much soup you want)
2-3 cups cooked ham, cubed
16 oz. frozen yellow corn
1 large onion, sliced
chicken broth (about 32 oz.)

ADD:

1/2 tsp. pumpkin pie spice
1 tbsp. parsley
1/2 tbsp. thyme
1/8 tsp. ground red pepper
1 tsp. garlic salt
black pepper, to taste

Add all ingredients and spices to a large stock pot and cover with chicken broth. Bring to a slow boil and turn heat down to a simmer.

Cook until pumpkin is just fork tender. Serve.

Feeds 6 to 8.

Submitted by: Brenda Barkley