Roasted Pumpkin Cream Soup
photo by Caramella Girl
- Ready In:
- 4hrs 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 709.77 ml roasted pumpkin
- 1 chicken bouillon cube
- 709.77 ml water
- 177.44 ml heavy cream
- 177.44 ml half-and-half
- 2.46 ml cinnamon
- 1.23 ml vanilla extract
- 1.23 ml nutmeg
- 1.23 ml tarragon
- 1.23 ml ground allspice
- 1.23 ml ground black pepper
- 1.23 ml salt
- 0.61 ml clove
directions
- Combine all of the ingredients in a slow cooker.
- Cook on low for 3 to 4 hours.
- Use an immersion blender to smoothly blend soup before serving.
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RECIPE SUBMITTED BY
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I love being in the kitchen. I probably should have went to culinary school (there's still time, right?) because I love food and experimenting with ingredients. I also like making variations of classic meals.