Slow Cooker Pumpkin Soup recipe

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Ingredients

1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
½ cup heavy cream

Nutrition Info

129.2 calories
carbohydrate: 15.5 g
cholesterol: 20.7 mg
fat: 7.7 g
fiber: 1.7 g
protein: 2.7 g
saturatedFat: 3.8 g
servingSize: -
sodium: 265.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion, cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.

  2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Recipe Yield

2 quarts

Recipe Note

This easy soup will really warm you up on a winter evening!

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