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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 2 |
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This easy soup will really warm you up on a winter evening! Ingredients:
1 tablespoon 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:
1. 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.
2. 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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