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(Crockpot) Pumpkin Soup

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Ingredients

  • 1 oz butter
  • 2 lb Pumpkin – peeled and cut into inch square pieces
  • 1 medium onion
  • 2 cloves stuck into the onion
  • 2 tspn sugar
  • salt to taste – pinch
  • 2 1/2 cup Chicken Stock
  • 1 cup Milk
  • Nutmeg to sprinkle on top
  • Optional Bacon or ham bones – we have added these before and it works out well, but I prefer the plain pumpkin flavour without.
  • Dolop of Sour Cream when serving (not for diet conscious).

Details

Preparation

Step 1

1. Place butter and pumpkin in crock pot and put onto high.
When butter has melted, stir to coat pumpkin and cook for 1 hour on high.
(If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).

2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.

3. When ready to serve, remove the onion.

4. Puree soup in a blender or use a hand held device.

5. Add milk, to achieve correct consistency.
(DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).

6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.

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