Slow Cooker Pumpkin Soup recipe
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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
Nutrition Info
- 129.2 caloriescarbohydrate: 15.5 gcholesterol: 20.7 mgfat: 7.7 gfiber: 1.7 gprotein: 2.7 gsaturatedFat: 3.8 gservingSize: -sodium: 265.3 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pumpkin Soup
Directions
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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.