Roasted Pumpkin Cream Soup
photo by Caramella Girl
- Ready In:
- 4hrs 5mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 3 cups roasted pumpkin
- 1 chicken bouillon cube
- 3 cups water
- 3⁄4 cup heavy cream
- 3⁄4 cup half-and-half
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon 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.