Slow Cooker Pumpkin Soup

SUBMITTED BY: opal

"This easy soup will really warm you up on a winter evening!"

PREP TIME	30 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 2 quarts

USMETRIC

About scaling and conversions

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

READ REVIEWS (6)

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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 18, 2005 by ANGELAGUNN

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 cinnampon 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.

3 users found this review helpful

Reviewed on Nov. 13, 2006 by COOKINGBUNCHES

I found the soup a little bland, maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base, but it needs something else. In any case, thank you for sharing.

1 user found this review helpful