SLOW COOKER PUMPKIN SOUP

Slow Cooker Pumpkin Soup image

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

Provided by danaopal

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.5 g, Cholesterol 20.7 mg, Fat 7.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 265.3 mg, Sugar 3.8 g