Monday, October 3, 2016

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. 


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