Easy Crock Pot Pumpkin Soup

1. 1

   Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.

2. 2

   Chop potatoes up into cubes, dice onions, place in crock pot.

3. 3

   Put remaining ingredients in crock pot.

4. 4

   If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).

5. 5

   Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.

6. 6

   Pumpkin and potatoes should be very soft when ready for the next step.

7. 7

   Using either a blender or a hand held barmixer, blend until very smooth.

8. 8

   Serve with crusty bread, topped with grated cheese and a dollop of sour cream.

9. 9

   This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.

10. 10

    For Vegetarian use only the Vegetable broth.

* Per serving · 4 servings · Values may vary.

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