• 2servings
  • 240minutes
  • 129calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, C, P
MineralsZinc, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 medium sugar pumpkin, seeded and cubed

  3. 1 medium onion, chopped

  4. 3 cups chicken stock, or as needed

  5. 1 sprig fresh rosemary

  6. 1 sprig fresh thyme

  7. 1 sprig fresh sage

  8. 2 small cinnamon sticks

  9. 2 bay leaves

  10. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.

  2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.


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