Pumpkin Soup

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.