• 1 oz. butter
  • 2 lb. Pumpkin – peeled, cut into inch square pieces
  • 1 onion, medium
  • 2 cloves, stick into the onion
  • 2 tsp. sugar
  • salt to taste – pinch
  • 2 1/2 c. Chicken Stock – make your own, use cubes/powder, or use ready made (this is my choice) or Vegetable Stock for a Vegetarian Recipe
  • 1 c. milk
  • Nutmeg to sprinkle on top
  • Optional: For those that prefer a meat flavor, you can add ham or bacon (your choice)
  • Top with a dolop of Sour Cream when serving!

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  1. Place pumpkin and butter in the slow cooker and turn to high.
  2. When butter is melted, stir to coat pumpkin and cook for 1 hour on high. (If you wait for butter to melt you can go to step 3 if you are in a hurry, and omit the cooking on high for the hour, flavor may not be as bold.)
  3. Add onion, sugar, salt and stock.
  4. Cover. Cook on Low for 8-9 hours or on High for 4-5 hours.
  5. Remove the onion, prior to serving.
  6. Puree soup in a blender or use a hand held device.
  7. Add milk. (DO NOT add milk if you will be freezing – just freeze without the milk. Then you will add milk when thawed).

Sprinkle with Nutmeg and a dollop of sour cream, when serving.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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