Ingredients

The following ingredients have 4 Servings
  • 2 cups pumpkin puree (canned or fresh)
  • 6 cups vegetable stock
  • 2 carrots
  • 1/2 white onion (about 1 cup chopped)
  • 2 stalks celery (about 1 cup chopped)
  • 2 tablespoons minced garlic (about 2 cloves)
  • 1 tablespoons brown sugar (or honey)
  • 2 tsp kosher salt
  • 1 tsp turmeric
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • pepper (to tasteGarnish)
  • Soup Cream (optional)
  • Fresh parsley or other herb

Instruction

  • Dump the pumpkin puree, vegetable stock, sugar, garlic and spices into your crockpot and stir. Add the chopped vegetables.
  • Cover and cook on low for 6 hours.
  • Process the soup in a blender or food processor to get a smooth consistency. Blend the cooked soup in batches if necessary.
  • Add the blended soup back tot he crock pot and keep warm until ready to serve.
  • If you want a creamier pumpkin soup, add 1/4 cup heavy cream while blending the soup and serve immediately.Gluten Free
  • Make sure to use a gluten free vegetable stock.