Easy Pumpkin-Sage Soup (Crockpot) |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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This is an easy recipe that uses canned pumpkin, the crockpot, and doesn't need pureeing. Could be done stove-top also. Just saute the leeks first, in some butter until soft, then add to rest of ingredients and cook until heated through. Ingredients:
3 (14 ounce) cans reduced-sodium chicken broth |
1 (15 ounce) can pumpkin |
2 medium leeks, sliced (white part and some of the green) |
2 teaspoons ground sage |
1/8 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 cup fat-free half-and-half |
parmesan cheese, shredded (optional) |
Directions:
1. Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart crockpot.
2. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
3. Stir in half-and-half.
4. Sprinkle each serving with Parmesan cheese, if desired.
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