Name: Crock Pot Pumpkin Soup
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Ingredients: 2 cups pumpkin puree (canned or fresh); 6 cups vegetable stock; 2 carrots; 1/2 white onion (about 1 cup chopped); 2 stalks celery (about 1 cup chopped); 2 tablespoons minced garlic (about 2 cloves); 1 tablespoons brown sugar (or honey); 2 tsp kosher salt; 1 tsp turmeric; 1/4 tsp allspice; 1/4 tsp nutmeg; pepper (to tasteGarnish); Soup Cream (optional); Fresh parsley or other herb

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It is fall and I love having soup on those cool crisp days for dinner! This is so great to have ready to go with sandwiches or alone. This pumpkin soup is so full of flavor everyone will love it!

Prep Time:5

Cook Time:6

Total Time:6 5

Ingredients

2 cups pumpkin puree canned or fresh
6 cups vegetable stock
2 carrots
1/2 white onion about 1 cup chopped
2 stalks celery about 1 cup chopped
2 tablespoons minced garlic about 2 cloves
1 tablespoons brown sugar or honey
2 tsp kosher salt
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg
pepper to tasteGarnish
Soup Cream optional
Fresh parsley or other herb

Instructions

Dump the pumpkin puree, vegetable stock, sugar, garlic and spices into your crockpot and stir. Add the chopped vegetables.
Cover and cook on low for 6 hours.
Process the soup in a blender or food processor to get a smooth consistency. Blend the cooked soup in batches if necessary.
Add the blended soup back tot he crock pot and keep warm until ready to serve.
If you want a creamier pumpkin soup, add 1/4 cup heavy cream while blending the soup and serve immediately.Gluten Free
Make sure to use a gluten free vegetable stock.

Servings:

Author: Amanda Carlisle

Crock Pot Pumpkin Soup