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.