Creamy Pumpkin Ginger Soup

By á-47

Ingredients

• 1 (15 oz) can solid-pack pumpkin
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tea. ground ginger
• 4 cups chicken broth
• 1 cup water
• 1 tea. salt
• 1/4 tea. pepper
• 1/2 tea. dried marjoram
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 Tbsp. cornstarch

Preparation

Step 1

In 3 qt. slow cooker, combine pumpkin with onions, garlic, and ginger; mash to combine. Gradually stir in broth, stirring with wire whisk until blended.

Add water, salt, pepper and marjoram. Stir to combine. Cover and cook on low for 5-6 hours or until soup is hot and blended.

In medium bowl combine heavy cream, sour cream, and cornstarch; mix well. Stir into soup, cover and cook on high for 30 minutes or until soup is hot.