1 16oz Canned Pumpkin (or equivalent in pumpkin puree)
1 Medium Onion, diced
1/2 Cup Carrot, diced
1 Gala Apple, peeled, cored and diced
1 Tablespoon Sage
3 Cups Chicken Stock
1/3 Cup Stick Butter
2 Tablespoons Stick Butter (this is for the veggies)
3/4 Cup Milk
You can use vegetable stock or broth in place of the chicken stock if desired to make this a completely vegetarian soup!
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I am a stay-at-home mother to two lovely girls. I enjoy hunting down deals and couponing to help support my family. I am always looking for a quick and easy but nutritious meal for my family.
I love how simple this is, and I’m looking for more ideas on cooking soups in the crockpot! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
I hope to see you there:)
Hi Lady Katie,
It is lunch time and I would just love a bowl of your wonderful Crock Pot Pumpkin Soup. This is a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Just wondering…do you have to puree the veggies or can you leave them chopped up?
I suppose you could leave them chopped. I have only had pumpkin soup pureed though so not 100% sure on that.
If you try it, let us know how it comes out!
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