Slow Cooker Pumpkin Soup Recipe

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.

Nutrition

Amount Per Serving (8 total)

Calories
129 cal
6%

Fat
7.7 g
12%

Carbs
15.5 g
5%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

djs

Nov. 29, 2008

"I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper..." See more flakes. It was quite good. I would make it again"

ANGELAGUNN

Dec. 18, 2005

"On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinn..." See moreampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house."

TikInCa

Nov. 1, 2010

"This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to me..." See moredium, but should then state a quantity of the item. One person's medium may be another's small or large - who knows?"

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