Slow Cooker Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T. olive oil1 c. pumpkin (canned)1 med. onion, chopped2 14.5 oz cans chicken stock1 sprig fresh rosemary1 sprig fresh thyme1 sprig fresh sage2 sm. cinnamon sticks2 bay leaves1/2 c. heavy cream
Cook onion in olive oil until translucent. Add pumpkin & chicken broth and place in slow cooker. Tie rosemary, thyme, sage cinnamon & bay leaves into a piece of cheesecloth & place into slow cooker. Cover & cook on Low for 4 hours.
Then remove herb sachet. Stir in cream & puree soup in blender until smooth. Serve. May garnish with pepitas (pumpkin seeds).
Serving Size: Makes 8 3/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAULINEJHD.
Then remove herb sachet. Stir in cream & puree soup in blender until smooth. Serve. May garnish with pepitas (pumpkin seeds).
Serving Size: Makes 8 3/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAULINEJHD.
Nutritional Info Amount Per Serving
- Calories: 59.7
- Total Fat: 4.9 g
- Cholesterol: 12.8 mg
- Sodium: 522.8 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
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