Pumkin Super Soup for the Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Pumkin Super Soup for the Slow Cooker calories by ingredient
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Introduction

This is a great fall soup that is a whole meal itself. It is very filling. The soup keeps great in the fridge and freezes well. By cooking it in a slow cooker the whole house smell wonderful. It is great for diabetic and if you are gluten intolerant. This is a great fall soup that is a whole meal itself. It is very filling. The soup keeps great in the fridge and freezes well. By cooking it in a slow cooker the whole house smell wonderful. It is great for diabetic and if you are gluten intolerant.
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 taste
    1 tbsp finely chopped parsley
    1 tbsp splenda
    1 bag frozen peas and carrots
    2 cans sliced mushrooms
    2 diced chicken breast
    1 lg finely chopped onion
    2 tbsp butter


Directions

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.

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