Crock Pot Pumpkin Soup
2015-11-15 18:39:50
Serves 4
Pumpkin Soup is perfect this time of year. This soup would make the perfect starter to your Thanksgiving dinner or served the next day with a turkey sandwich. I made it in the crock pot. So it is easy and simple. The soup is nice and light with lots of herbs like sage, cumin, ginger to spice it up perfectly. The presentation is just gorgeous in these pumpkin soup bowls. They were a gift from my late Mother-in-law, Kelly. They are beautiful and remind me of her. I just love Thanksgiving and I have many fond memories of going to Kansas City for Thanksgiving. I went there with my husband 17 years in a row, how is that for tradition. Rest in peace my dear Kelly and know that I love my pumpkin soup bowls and plan on using them at Thanksgiving.
There is always something to be thankful for . . . may you and yours have a blessed Thanksgiving holiday. Blessings, Cecelia
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Total Time
4 hr 5 min
Ingredients
- 2 can 15 ounce pumpkin puree
- 2 tablespoons butter
- 1 package Lipton onion soup mix
- 32 ounces vegetable stock
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon rubbed sage
- 1 tablespoon Worcestershire
- 1 teaspoon sea salt
- Fresh Ground Pepper to taste
- Plain yogurt to garnish
- Fresh chive for garnish
Instructions
- In crock pot add chicken stock, onion soup mix, pumpkin puree, butter, ground ginger, garlic powder, rubbed sage, ground cumin, Worcestershire, salt and pepper. Mix well and cook on high for four hours, blend with an emulsion blender. Serve with a dollop of yogurt and garnish with fresh chives.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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