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Crock Pot Pumpkin Soup

Category: Soups
posted by: kyates17
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Ingredients:

  • 1 oz. butter

  • 2 lb. Pumpkin – peeled, cut into inch square pieces

  • 1 onion, medium

  • 2 cloves, stick into the onion

  • 2 tsp. sugar

  • salt to taste – pinch

  • 2½ c. Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice) or Vegetable Stock for a Vegetarian Recipe

  • 1 c. milk

  • Nutmeg to sprinkle on top

  • Optional: For those that prefer a meat flavor, you can add ham or bacon (your choice)

  • Top with a dolop of Sour Cream when serving!

Directions:

1. Place pumpkin and butter in the crock pot and turn to high.

2. When butter is melted, stir to coat pumpkin and cook for 1 hour on high. (If you wait for butter to melt you can go to step 3 if you are in a hurry, and omit the cooking on high for the hour, flavor may not be as bold.)

3. Add onion, sugar, salt and stock.

4. Cover. Cook on Low for 8-9 hours or on High for 4-5 hours.

5. Remove the onion, prior to serving.

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

7. Add milk. (DO NOT add milk if you will be freezing – just freeze without the milk. Then you will add milk when thawed).

8. Sprinkle with Nutmeg and a dollop of sour cream, when serving.

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