Cooking Time:8-9 hours
Ingredients1 oz. butter
2 lb. Pumpkin – peeled, cut into inch square pieces
1 onion, medium, chopped
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!
- Place pumpkin and butter in the slow cooker and turn to high.
- 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.)
- Add chopped onion, sugar, salt and stock.
- Cover. Cook on Low for 8-9 hours or on High for 4-5 hours.
- Remove the onion, prior to serving.
- Puree soup in a blender or use a hand held device.
- 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.
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could you use canned pumpkin instead of fresh cubed pumpkin?
Hi Ann! I have not made this recipe with canned pumpkin…but like all recipes they can be modified, and we use so much canned pumpkin in recipes, I certainly would give it a try. Please let us know, and if so we will definitely modify the recipe, and give you the credit for the modification! Great question…. Thanks Ann, and we look forward to you getting back to us! Happy Crocking!
I have fresh pumpkin that I cooked and pureed in my freezer. I am going to try this recipe with the pumpkin in my freezer. I will let you know how this turns out.
Wanted you to know that this recipe looks amazing. I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html
Thanks again for all the time you put into this great site!
How did it turn out, Amber?
Oh my goodness this was so yummy! I used fresh pumpkin and recommend the nutmeg on top.
Hi, I made this soup this past weekend and it was wonderful, however I have a question…what is the reason for removing the onion from the soup before blending? Thanks!
Shelly, I do believe it is a matter of preference. Sometimes the onion, is stringy, but gives the soup a wonderful flavor. Happy Crocking!
Do you put the whole onion in or do you chop it?
Alex you should chop it! Enjoy! Happy Crocking!