Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 16 ounce can solid pack pumpkin

  3. 3 (14-ounce) cans ready to serve chicken broth

  4. 2 cups frozen corn

  5. 1/8 teaspoon pepper

  6. 2 cups half and half cream

  7. 2 cups fresh cilantro

  8. 1/2 cup toasted pine nuts

  9. 1/2 cup grated Parmesan cheese

  10. 4 cloves garlic, minced

  11. 1/2 teaspoon salt

  12. 1 tablespoon lemon juice

  13. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  1. In 3-4 quart crockpot, combine onion, pumpkin, and 1 can of chicken broth; mix until blended. Add remaining chicken broth and drained corn. 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, salt, and lemon juice. Blend until chopped. Add olive oil and process until blended. Set pesto aside.

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


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