We all love butternut squash soup and we often forget that pumpkins make great soup too! This is sure to become a seasonal favorite among your family!
Ingredients:
1 large can pumpkin
1 medium onion, minced
1 tsp garlic, minced
1 tsp finely chopped rosemary
1 tsp finely chopped sage
¼ tsp ground clove
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground nutmeg
Salt and pepper to taste
4 tbsp butter
3 cups chicken stock
2 cups heavy cream
Method:
Melt the butter in your crockpot and add all your ingredients except for the heavy cream. Turn your crockpot on high and let the soup cook for about 4 hours–check back to stir it every once in a while if you can.
After 4 hours, add the heavy cream and allow to cook for another hour on warm. Serve!