Pumpkin Soup
Try this slow cooker pumpkin soup made with real pumpkin, onions, garlic, and a creamy finish. It’s great for a simple lunch or weeknight dinner.This recipe makes about 6-8 servings.
Ingredients
- 2 ½ lbs pumpkinpeeled and cubed
- 2 large onionsroughly chopped
- 3 garlic cloveshalved
- 2 tsp onion powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 cups chicken brothor vegetable broth for vegetarian
- 1 tbsp honey
- Salt and pepper to taste
- ½ cup heavy cream
Instructions
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Add the pumpkin, onions, garlic, onion powder, cinnamon, nutmeg, chicken broth, and honey to the slow cooker. Season with salt and pepper.
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Cover and cook on low for 4.5 to 5 hours, or until the pumpkin is soft.
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Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches if needed).
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Stir in the heavy cream. Taste and adjust seasoning if needed.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.It also freezes well – let it cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Per serving (1)
- Calories
- 115 kcal
- Carbs
- 15 g
- Protein
- 3 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 506 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/creamy-pumpkin-soup-slow-cooker/