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Creamy Slow Cooker Pumpkin Soup Recipes

  • 6servings
  • 6minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed

  3. 2 (16-ounce) boxes ready to serve chicken broth or vegetable broth

  4. 2 cups frozen corn

  5. 1/8 teaspoon pepper

  6. 2 cups fresh cilantro

  7. 1/2 cup toasted pine nuts or walnuts

  8. 1/2 cup grated Parmesan cheese

  9. 4 cloves garlic, minced

  10. 1/2 teaspoon salt

  11. 1 tablespoon lemon juice

  12. 1/4 cup olive oil

  13. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.

  2. To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice. Blend until chopped. Add olive oil and process until blended. Set pesto aside.

  3. Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.

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