Recipes Slow Cooker Pumpkin Soup 3.5 (26) 22 Reviews 4 Photos This easy soup will really warm you up on a winter evening! Submitted by danaopal Published on April 2, 2019 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 30 mins Cook Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 8 Yield: 2 quarts Jump to Nutrition Facts 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 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. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve. I Made It Print Nutrition Facts (per serving) 129 Calories 8g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved