Easy Crock Pot Pumpkin Soup

Recipe by Tina.G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 7mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    fresh pumpkin (doesn't matter what type)
  • 4 -5
    medium size potatoes (or for a sweeter soup, sweet potato)
  • 2
    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
  • 3
    small onions, diced
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DIRECTIONS

  • 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.
  • Chop potatoes up into cubes, dice onions, place in crock pot.
  • Put remaining ingredients in crock pot.
  • If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
  • 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.
  • Pumpkin and potatoes should be very soft when ready for the next step.
  • Using either a blender or a hand held barmixer, blend until very smooth.
  • Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
  • 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.
  • For Vegetarian use only the Vegetable broth.
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