3 (14 ounce) cans
reduced-sodium chicken broth
1 (15 ounce) cans
( white part and some of the green)
parmesan cheese, shredded
- Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart crockpot.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- Stir in half-and-half.
- Sprinkle each serving with Parmesan cheese, if desired.