Crockpot Pumpkin Soup

Crockpot Pumpkin Soup 3

With the plethora of pumpkins available year-round here and missing the taste of Panera’s Autumn Squash soup that I got hooked on last fall, I couldn’t resist finding a way to make my own version with the ingredients available here. Of course, Sundays are best when they are lazy and this last Sunday was no different using my crockpot to slowly soften the pumpkin, reducing the amount of hands-on time I had to devote to this dish. Whether you need one last soup before the warmth of spring and summer or you want a taste of fall, try out this pumpkin soup next weekend and ENJOY!Crockpot Pumpkin Soup - Ingredients

Equipment:

  • Crockpot
  • Knife and cutting board
  • Measuring cup and spoons
  • Microplane grater

Ingredients:

  • 2 pounds of fresh pumpkin (peeled, seeded, and chopped)
  • 2 tablespoons of butter
  • 5 cups of chicken stock
  • 1 small onion, diced
  • 1 medium apple (peeled, seeded, and chopped)
  • 2 teaspoons of sugar
  • ½ teaspoon of salt
  • Dash of nutmeg
  • Dash of cinnamon
  • ¼ teaspoon of fresh ginger, grated
  • 1 cup milk

Instructions:

  • Add pumpkin and butter to crockpot over the high setting. Once butter has melted, stir to coat pumpkin with butter and then cook for 1 hour on high.
  • Then, add chicken stock, onion, apple, sugar, salt, nutmeg, cinnamon, and ginger. Stir to combine and cook for another 4-5 hours on high.
  • Transfer to a blender or use an immersion blender to puree the ingredients into soup. Add milk and then blend again to combine.
  • Serve with an autumn salad and enjoy!

{A Hint of Ginger | Freezing Options}: As this recipe makes a large quantity of soup, you may choose to freeze some for a later time. If you do, omit the milk for the portion you freeze. Add the milk when you defrost the soup.

{A Hint of Ginger | Toppings}: While chopping up the pumpkin, keep some of the seeds to roast and top the soup with before serving.

Crockpot Pumpkin Soup