Slow Cooker Savory Pumpkin Soup
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 2 Tablespoons butter
- 1 medium onion, chopped
- 2 large garlic cloves, chopped
- 2 1/3 cups Slow Cooker Puréed Pumpkin OR 1 can (29 oz.) pumpkin purée
- 3 cans (14.5 oz. each) vegetable broth
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup milk
- Sour cream
- 8 slices crisp cooked bacon, crumbled
- Pumpkin seeds
Directions
- In a large skillet over medium-high heat, melt butter. Cook onion and garlic in butter for 2 minutes. Stir in pumpkin, vegetable broth, sage, salt and pepper. Add mixture to slow cooker crock.
- Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
- Stir in milk and set on WARM for 30 minutes before serving.
- Serve with sour cream, crumbled bacon and pumpkin seeds.
Serves: 8 to 10
TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After cooking the butter, onion and garlic, add the ingredients as listed. Place cookware in base, cover and cook as directed in recipe.
