Crock-Pot Pumpkin Soup
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Crock-Pot Pumpkin Soup |
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Ingredients
- 16 ounces canned pumpkin puree or homemade
- 1 whole onion diced
- 1 - 2 whole carrots diced
- 1 whole apple such as Gala variety, peeled, cored & diced
- 1 tablespoon ground sage
- 3 cups chicken stock
- 1/3 cup butter
- 2 tablespoons butter for the vegetables
- 3/4 cup milk
Servings:
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Ingredients
Servings:
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Instructions
- Sautee onions, carrots, apple, sage and the 2 Tablespoons butter in pan.
- Cool Vegetables and then puree in blender.
- Add vegetable puree and pumpkin to crock-pot.
- Stir in chicken stock.
- Cook on low for 5 hours.
- Add in remaining 1/3 cup stick butter and milk.
- Cook on low for another 1 hour.
- Serve.
Recipe Notes
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 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!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
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!
Miz Helen
Hello,
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!