Crock-Pot Pumpkin Soup

Crock-Pot Pumpkin Soup


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


  1. Sautee onions, carrots, apple, sage and the 2 Tablespoons butter in pan.
  2. Cool Vegetables and then puree in blender.
  3. Add vegetable puree and pumpkin to crock-pot.
  4. Stir in chicken stock.
  5. Cook on low for 5 hours.
  6. Add in remaining 1/3 cup stick butter and milk.
  7. Cook on low for another 1 hour.
  8. Serve.


You can use vegetable stock or broth in place of the chicken stock if desired to make this a completely vegetarian soup!