Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

by Jerry Brown 6 months ago
3.7 (9)
4 hours
129.2 kcal
15.5 g carbs
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. 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. 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