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[soups] Pumpkin Slow Cooker Soup


  • 1 tablespoon olive oil
  • 1 medium sugar pumpkin, seeded, peeled and cubed
  • 1 medium onion, chopped
  • 3 cups chicken stock, or more as needed
  • 1 sprig each fresh rosemary, thyme and sage
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1/2 cup heavy cream
  • Cinnamon for garnish


1. Heat the olive oil in a large skillet over medium-high heat.  Add pumpkin and onion and saute until lightly browned (you may have to do this in batches).

2. Transfer to slow cooker and pour in enough chicken broth to cover the pumpkin. Tie all the herbs and spices into a piece of cheesecloth and add to slow cooker.  Cover and cook on low for four hours.

3. After four hours, remove herbs and puree the soup with a blender.  Stir in heavy cream.  Ladle into bowls and garnish with cinnamon and toasted pumpkin seeds.

Tags: Pumpkin Slow Cooker Soup | Raiting: 4.0/2
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