Pumpkin Soup in the Slow Cooker

    Pumpkin Soup in the Slow Cooker


    31 people made this

    Nothing beats pumpkin soup as a winter warmer. This is easy to make in the slow cooker for a make-ahead meal.

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 medium pumpkin, peeled, seeded and cubed
    • 1 medium onion, diced
    • 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

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Heat the olive oil in a large frypan over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken stock 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.
    2. 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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