Rating: 3.5 stars 3.5
26 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

129 calories; protein 2.7g; carbohydrates 15.5g; fat 7.7g; cholesterol 20.7mg; sodium 265.3mg. Full Nutrition
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