slow cooker pumpkin soup
Slow Cooker
Slow Cooker Pumpkin Soup
Creamy and comforting pumpkin soup slow-cooked with warm spices, onions, and broth. A cozy fall favorite that’s both healthy and satisfying.
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
- 1/2 cup heavy cream
Directions
- 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.
- After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.
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