Warm, comforting meals are officially in season. There’s just something about colder weather that invokes cravings for squash and pumpkin.
This slow cooker soup is a wonderful, yet simple, fall dinner when served with crusty bread or dinner rolls. Have you ever tried pumpkin soup? It’s a great way to use the pumpkin puree we made in the slow cooker last week. Instead of focusing on the sweetness, sage, garlic and onion make the pumpkin shine. It takes only a few minutes to put together, and the slow cooker does the rest. Top the finished soup with sour cream, crisp bacon and toasted pumpkin seeds to add a nice crunch to the creamy soup.
- 2 Tablespoons butter
- 1 medium onion, chopped
- 2 large garlic cloves, chopped
- 3 2/3 cups fresh pumpkin puree (or 1 can (29 oz.) pumpkin puree)
- 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
- In a large skillet over medium-high heat, melt butter. Cook onion and garlic 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.
- If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.