EASY CROCK POT PUMPKIN SOUP

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Make and share this Easy Crock Pot Pumpkin Soup recipe from Food.com.

Provided by Tina.G.

Categories     Yam/Sweet Potato

Time 5h7m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 fresh pumpkin (doesn't matter what type)
4 -5 medium size potatoes (or for a sweeter soup, sweet potato)
2 chicken stock cubes (can be beef, chicken or veg, I just use it instead of salt) or 2 vegetable bouillon cubes (can be beef, chicken or veg, I just use it instead of salt)
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced

Steps:

  • Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
  • Chop potatoes up into cubes, dice onions, place in crock pot.
  • Put remaining ingredients in crock pot.
  • If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
  • Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.
  • Pumpkin and potatoes should be very soft when ready for the next step.
  • Using either a blender or a hand held barmixer, blend until very smooth.
  • Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
  • This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.
  • For Vegetarian use only the Vegetable broth.

Nutrition Facts : Calories 176.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 421.3, Carbohydrate 40.1, Fiber 4.5, Sugar 8.9, Protein 4.4

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