Slow Cooker Pumpkin Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 medium sugar pumpkin, seeded and cubed
1 medium onion, chopped
3 cups chicken stock , or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
1/2 cup heavy cream

Directions:

Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.68 Kcal (1598 kJ)
Calories from fat	204.5 Kcal
		% Daily Value*
Total Fat	22.72g	35%
Cholesterol	51.9mg	17%
Sodium	548.98mg	23%
Potassium	501.76mg	11%
Total Carbs	25.9g	9%
Sugars	13.9g	56%
Dietary Fiber	2.16g	9%
Protein	13.47g	27%
Vitamin C	4.3mg	7%
Iron	0.1mg	0%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	55.4 Kcal (232 kJ)
Calories from fat	29.68 Kcal
		% Daily Value*
Total Fat	3.3g	35%
Cholesterol	7.53mg	17%
Sodium	79.69mg	23%
Potassium	72.83mg	11%
Total Carbs	3.76g	9%
Sugars	2.02g	56%
Dietary Fiber	0.31g	9%
Protein	1.95g	27%
Vitamin C	0.6mg	7%
Calcium	6.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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