- 1 oz. butter
- 2 lb. Pumpkin – peeled, cut into inch square pieces
- 1 onion, medium
- 2 cloves, stick into the onion
- 2 tsp. sugar
- salt to taste – pinch
- 2½ c. Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice) or Vegetable Stock for a Vegetarian Recipe
- 1 c. milk
- Nutmeg to sprinkle on top
- Optional: For those that prefer a meat flavor, you can add ham or bacon (your choice)
- Top with a dolop of Sour Cream when serving!
1. Place pumpkin and butter in the crock pot and turn to high.
2. When butter is melted, stir to coat pumpkin and cook for 1 hour on high. (If you wait for butter to melt you can go to step 3 if you are in a hurry, and omit the cooking on high for the hour, flavor may not be as bold.)
3. Add onion, sugar, salt and stock.
4. Cover. Cook on Low for 8-9 hours or on High for 4-5 hours.
5. Remove the onion, prior to serving.
6. Puree soup in a blender or use a hand held device.
7. Add milk. (DO NOT add milk if you will be freezing – just freeze without the milk. Then you will add milk when thawed).
8. Sprinkle with Nutmeg and a dollop of sour cream, when serving.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
could you use canned pumpkin instead of fresh cubed pumpkin?
Hi Ann! I have not made this recipe with canned pumpkin…but like all recipes they can be modified, and we use so much canned pumpkin in recipes, I certainly would give it a try. Please let us know, and if so we will definitely modify the recipe, and give you the credit for the modification! Great question…. Thanks Ann, and we look forward to you getting back to us! Happy Crocking!
I have fresh pumpkin that I cooked and pureed in my freezer. I am going to try this recipe with the pumpkin in my freezer. I will let you know how this turns out.
Wanted you to know that this recipe looks amazing. I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html
Thanks again for all the time you put into this great site!
{HUGS},
kristi
How did it turn out, Amber?
Oh my goodness this was so yummy! I used fresh pumpkin and recommend the nutmeg on top.