Slow Cooker Pumpkin Soup

By tinathorn

Ingredients

• 1 1 8 1 (2 pound pumpkin or about 8 cups cubed) peeled and cubed (Sugar pie pumpkins are best if available)
• 1 1 1 apple, peeled and diced (recommend a sweet apple like Honey Crisp)
• 2 2 2 cups chicken stock, low-sodium (vegetable broth is optional)
• 1 1 1 cup diced sweet onion
• 1 1 1 teaspoon kosher or sea salt
• 1/2 1/2 1/2 teaspoon black pepper
• 2 2 2 teaspoons pumpkin pie spice

Details

Servings 1
Adapted from skinnyms.com

Preparation

Step 1

TIP: Every 1 pound of fresh pumpkin = 4 cups peeled and cubed pumpkin meat which = 1 cup cooked pumpkin
Cook the first part of the ingredients in your slow cooker on low for 4 hours. Recommend 4-6 quart slow cooker.
When the pumpkin is soft and cooked through, use a hand blender, immersion blender, or food processor to blend in the remaining ingredients.
Sprinkle a little cayenne pepper on top when serving, if desired.
*Fresh pumpkin is highly recommended, but for those wanting to use canned pumpkin, each 15 oz. can = 1-1/2 cups. You need about 8 cups total. So you need 6 (15 oz.) cans and you'll have a little left over. Just know that if you use canned soup, you really don't need to do this in a crock pot because all you'll be doing is blending ingredients and warming them. A pot would be easier. Enjoy!