Easy Crock Pot Pumpkin Soup

This is a very thick pumpkin soup that is so easy, yet always gets me rave reviews.

• Ready In: 5 hrs 7 mins
• Serves: 5-6

Ingredients

• 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

Directions

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.