Crockpot Pumpkin Soup

By Late2Serenity

Ingredients

• 3 oz (90g) butter
• 2 lb (1kg) peeled, chopped pumpkin
• 1 small onion, chopped
• 3 cups water
• 2 cups milk
• 1 tbsp flour
• grated nutmeg to taste
• chopped parsley

Preparation

Step 1

Melt two thirds of the butter in a heavy pan, add pumpkin and onion, cover and cook gently for 10 minutes. Place in crockpot, add water, cover and cook on low for 6 to 8 hours. Puree in an electric blender or push through a sieve, return to crockpot, add milk and remaining butter blended with flour, season. Stir well, cover and cook on high for 15 to 20 minutes or until thick and hot.

Serve with croutons and sprinkled with chopped parsley.