Slow Cooker Pumpkin Soup

1. Place pumpkin and butter in the slow cooker 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 chopped 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).

Sprinkle with Nutmeg and a dollop of sour cream, when serving.

Happy Crocking!

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XOXO,

Jenn