Crock Pot Pumpkin Soup

By jilliancs

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Ingredients

2 cups pumpkin puree (canned or fresh)
6 cups vegetable stock
2 carrots
½ white onion (about 1 cup chopped)
2 stalks celery (about 1 cup chopped)
2 tbsp minced garlic (about 2 cloves)
1 tbsp brown sugar (or honey)
2 tsp kosher salt
1 tsp turmeric
¼ tsp allspice
¼ tsp nutmeg
pepper (to taste)
Soup Cream (optional)
Fresh parsley or other herb

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Dump the pumpkin puree, vegetable stock, sugar, garlic and spices into your crockpot and stir. Add the chopped vegetables.
Cover and cook on low for 6 hours.
Process the soup in a blender or food processor to get a smooth consistency. Blend the cooked soup in batches if necessary.
Add the blended soup back tot he crock pot and keep warm until ready to serve.
If you want a creamier pumpkin soup, add ¼ cup heavy cream while blending the soup and serve immediately.