(Crockpot) Pumpkin Soup
By ukiahgal67
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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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