Slow Cooker Pumpkin Soup

3.5
(26)

This easy soup will really warm you up on a winter evening!

4
4
Prep Time:
30 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
8
Yield:
2 quarts

Ingredients

  • 1 tablespoon olive oil

  • 1 medium sugar pumpkin, seeded and cubed

  • 1 medium onion, chopped

  • 3 cups chicken stock, or as needed

  • 1 sprig fresh rosemary

  • 1 sprig fresh thyme

  • 1 sprig fresh sage

  • 2 small cinnamon sticks

  • 2 bay leaves

  • ½ cup heavy cream

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.

  2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Nutrition Facts (per serving)

129 Calories
8g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 129
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 21mg 7%
Sodium 265mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 3g 5%
Vitamin C 19mg 21%
Calcium 65mg 5%
Iron 2mg 9%
Potassium 716mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.