I’m
a terrible blogger – things have once again gotten incredibly busy, like
really, really busy, and I haven’t had time to post. Today, though, I have something
delicious to share with you.
What
You’ll Need…
4
Cups Stock or Broth (Chicken, Beef, Vegetable) [For homemade vegetable stock
see recipe below.]
1
(29oz) Can Pumpkin Puree
½
Teaspoon Cinnamon
½
Teaspoon Seasoned Salt
1
Cup Sour Cream
Vegetable Stock
(Optional)
4 Cups Water
½ Onion (with the
top, bottom and skin removed)
2-3 Celery Stalks
1 Large Carrot
Place all of the
ingredients in a pot and bring to a boil. Allow it to boil for 2 minutes before
turning the heat down. Allow it to simmer for 30 minutes. Strain the stock into
a bowl or your crock pot. Place the vegetables in a food processor and process
until minced.
For
the soup…
Pour
your stock or broth or choice in a large crockpot along with the minced
vegetables, spices and pumpkin puree.
Turn
the crock pot on low and allow it to cook for 7 hours.
Just
before serving add in the sour cream and mix well.
Top
with bacon, pumpkin seeds, cheese or enjoy it by itself.
