Description
A velvety, rich pumpkin soup made in the slow cooker for maximum flavor and minimum effort. Finished with a touch of cream and warming spices.
Ingredients
Scale
- 4 lbs pumpkin, peeled and cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup toasted pumpkin seeds for garnish
Instructions
- Place cubed pumpkin, diced onion, and minced garlic into the slow cooker.
- Pour in the vegetable broth and stir in the nutmeg, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in the heavy cream and heat through for another 10 minutes.
- Ladle into bowls and garnish with toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American