Pumpkin Soup

On the Menu Today~
Pumpkin Soup

The pumpkin used to make pumpkin soup is first
cooked in the crock pot...
then blended with an immersion blender and
reheated in a saucepan.
The swirl of sour cream is a tasty and
attractive addition.

Pumpkin Soup

Ingredients

• 8 cups chopped fresh pumpkin (about 3 pounds)
• 6 cups vegetable broth
• 3 medium carrots, peeled and chopped
• 1/2 cup chopped onions
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 4 tablespoons sour cream, garnish
• 2 tablespoons snipped chives, garnish

Cooking Directions

1. In a slow cooker, combine the pumpkin, vegetable broth, carrots, onion, lemon juice, garlic, and spices. Cover and cook on low for 6 to 8 hours or until veggies are tender.
2. Cool the pumpkin mixture; process in small batches in a blender, food processor or use an immersion blender. Transfer to a large saucepan and heat through. Ladle soup into bowls.
3. Place sour cream in a baggie, snip off a tiny corner, pipe onto hot soup, garnish with snipped chives.

Soup, Pumpkin