On the Menu Today~
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
chopped fresh pumpkin (about 3 pounds)
carrots, peeled and chopped
pumpkin pie spice
sour cream, garnish
snipped chives, garnish
- 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.
- 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.
- Place sour cream in a baggie, snip off a tiny corner, pipe onto hot soup, garnish with snipped chives.