Easy Pumpkin-Sage Soup (Crockpot)

This is an easy recipe that uses canned pumpkin, the crockpot, and doesn't need pureeing. Could be done stove-top also. Just saute the leeks first, in some butter until soft, then add to rest of ingredients and cook until heated through.

• Ready In: 4 hrs 5 mins
• Serves: 4-6

Ingredients

• 3 (14 ounce) cans reduced-sodium chicken broth
• 1 (15 ounce) can pumpkin
• 2  medium leeks, sliced (white part and some of the green)
• 2  teaspoons ground sage
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1  cup  fat-free half-and-half
•  parmesan cheese, shredded (optional)

Directions

1. Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart crockpot.
2. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
3. Stir in half-and-half.
4. Sprinkle each serving with Parmesan cheese, if desired.