EASY CROCK POT PUMPKIN SOUP
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
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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