Slow Cooker Pumpkin Soup

Name: Slow Cooker Pumpkin Soup recipe
Prep time: 30 min
Cook time: 4 h
Yield: 2 quarts
Cuisine: Global
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

by Jerry Brown 1 year ago

3.7 (9)

4 hours

129.2 kcal

15.5 g carbs

Share recipe

Description

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

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

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.

Nutrition Facts

serving: 2 quarts

calories: 129.2 kcal

carbohydrates: 15.5 g

protein: 2.7 g

saturated fat: 3.8 g

cholesterol: 20.7 mg

sodium: 265.3 mg

fiber: 1.7 g

sugar: 3.8 g