Gluten Free Crockpot - Jamaican Pumpkin Soup

Total Time
23mins
Prep 15 mins
Cook 8 mins

Another recipe from the great gluten free crockpot cookbook. "Make it Fast, Cook it Slow", by Stephanie O'dea. Her comments, " The flavors in this are rich and distinguished. It's completely fat-free until you add the cream, which is optional. To cut back on cream consumption, I measured out 1 tablespoon per family member and we stirred it in ourselves at the table. This is a gorgeous soup... I'd most definitely serve this to a guest"

Ingredients Nutrition

Directions

  1. Use a 6 quart slow cooker.
  2. put canned pumpkin in stoneware, add chopped vegetables.
  3. Add spices and sugar.
  4. Pour in vegetable broth and water, stirring well.
  5. cover and cook on low for 8 hours.
  6. Carefully use a handheld blender to soupify about three quarters of the soup. If you have little ones in the house with texture issues, feel free to blend it all.
  7. Serve with a bit of cream to stir inches.

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