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**Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

  • Cooking Time:

    8–9 hours
  • Servings:

    4

Ingredients

1 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!

 

  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 chopped 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

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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ann
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ann

could you use canned pump­kin instead of fresh cubed pump­kin?

Amber
Guest
Amber

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.

kristi@ishouldbemoppingthefloor
Guest

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!

{HUGS},
kristi

Lucy
Guest
Lucy

How did it turn out, Amber?

Cindy
Guest
Cindy

Oh my good­ness this was so yum­my! I used fresh pump­kin and rec­om­mend the nut­meg on top.

Shelley
Guest
Shelley

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!

Alex
Guest
Alex

Do you put the whole onion in or do you chop it?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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