Cooked - Slow Cooker Pumpkin Soup - New Recipe

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Slow Cooker Pumpkin Soup

9.0

2 pounds pumpkin (peeled, seeds and membrane removed, cut into 1-inch cubes)

2 medium yellow onions (peeled and cut into 1-inch cubes)

3 medium russet potatoes (peeled and cut into 1-inch cubes)

4 cups low sodium vegetable or chicken broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper

⅓ cup heavy cream

Optional toppings: pepitas (pumpkin seeds), chopped parsley or cream drizzle

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Combine the pumpkin, onion, potatoes, vegetable broth, salt, pepper, cinnamon, nutmeg, ginger and cayenne pepper in a 6-quart slow cooker. Stir to combine.
Place the lid on the slow cooker and cook for 4 hours on HIGH or until the potatoes and pumpkin are cooked through.
Use an immersion blender to puree all ingredients into a thick soup. Stir in the cream and serve.
Top with pumpkin seeds (pepitas), chopped parsley and/or a drizzle of extra cream (all optional).

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