Easy Crock Pot Pumpkin Soup
Total Time: 5 hrs 7 mins
Preparation Time: 7 mins
Cook Time: 5 hrs
Ingredients
- Servings: 5
- 1 fresh pumpkin (doesn't matter what type)
- 4 -5 medium size potatoes (or for a sweeter soup, sweet potato)
- 2 beef bouillon cubes (can be beef, chicken or veg, i just use it instead of salt) or 2 chicken stock cubes (can be beef, chicken or veg, i just use it instead of salt) or 2 vegetable bouillon cubes (can be beef, chicken or veg, i just use it instead of salt)
- 2 tablespoons dark brown sugar
- 1 tablespoon really to taste mixed italian herbs
- 2 large garlic cloves
- 3 small onions, diced
Recipe
- 1 roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
- 2 chop potatoes up into cubes, dice onions, place in crock pot.
- 3 put remaining ingredients in crock pot.
- 4 if you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
- 5 turn crock pot to auto - i usually either put it on before i go to bed for the next morning, or when i get up in the morning for that evening's meal.
- 6 pumpkin and potatoes should be very soft when ready for the next step.
- 7 using either a blender or a hand held barmixer, blend until very smooth.
- 8 serve with crusty bread, topped with grated cheese and a dollop of sour cream.
- 9 this soup freezes very well, and lasts a decent length of time in the fridge. i do find that it will need some water added if you freeze or refrigerate it.
- 10 for vegetarian use only the vegetable broth.
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