Recipes
My Very Own Pumpkin Soup (Crockpot)
By: Lisa Amnotte
A hearty soup for those cold days. Serves lots!
Details
Servings: 6 servings
Ingredients
- 1 - 16 oz Can pure pumpkin
- ½ C onion chopped
- 2-3 chicken boneless skinless breast -chopped or shred after cooked& returned to pot
- 1 boneless pork chop- chopped or shred after cooked & returned to pot
- 1 - 1 1/2 C chopped baby carrots
- 2 Stalks celery chopped
- 1 - 2 cups zucchini- peeled & chopped
- 1 Acorn squash cooked & mashed
- 2 T unsalted butter
- 1 Granny Smith apple peeled and finely chopped
- 8 C chicken or veggie broth- I like Better than Bouillon
- 1/2 tsp allspice, clove, cinnamon, ginger, pepper or to taste
- 1 T brown sugar
- 1 C Heavy Cream or Half n Half
Directions
- Place all ingredients in the crock pot (except heavy cream) and stir to mix.
- I cook it for 4 hours on high or 8 on low.
- Just before serving stir in heavy cream just until heated through.
This recipe sounds sooooooo good!
I wonder how it would be with freshly cooked pumpkin instead of canned?
Thank you for sharing this.
This soup is THE BOMB!!! I made it in a big pot on the stove, cooked it about an hour, and it was fabulous! My husband added cream to his and loved it and I ommitted the cream and this is now my very favorite soup! Leftovers were de-lish!