Pumkin Super Soup for the Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can pumpkin puree (not pie filling) 2 can evaporated unsweetened milk 3 cups beef, chicken or vegetable broth 1 tbsp cinnamon 1/2 tsp all spice 1/2 tsp ground cloves 1/2 tsp thyme 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp pepper or to taste1 tbsp finely chopped parsley1 tbsp splenda 1 bag frozen peas and carrots 2 cans sliced mushrooms 2 diced chicken breast 1 lg finely chopped onion 2 tbsp butter
Sauté onions and butter in sauce pan. Lightly coat chicken with flour (coating optional for people with gluten problems) and fully cook. Add spices and pumpkin. Heat but do not let it boil and slowly add the broth mixing well as you add it. Slowly add both cans of milk.
Pour all of it into a crock pot and add the frozen vegetables and mushrooms. Let simmer on medium low all afternoon stirring occasionally.
Makes about 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAKARINNA.
Pour all of it into a crock pot and add the frozen vegetables and mushrooms. Let simmer on medium low all afternoon stirring occasionally.
Makes about 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAKARINNA.
Nutritional Info Amount Per Serving
- Calories: 278.3
- Total Fat: 11.4 g
- Cholesterol: 68.7 mg
- Sodium: 695.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.5 g
- Protein: 24.0 g
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