Food & Recipes

This Slow-Cooker Pumpkin Soup Recipe Is the Warmest Way to Welcome Autumn

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Hot, creamy, and hearty, this delicious comfort food recipe is absolutely beautiful and fragrant after slow-cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.

Ingredients

  • 1 oz. butter
  • 1 Tbsp. olive oil
  • 1 large leek, sliced thinly
  • 4 lbs. pumpkin, chopped coarsely
  • 3 cups chicken stock
  • 3 cups water
  • 1/2 cup pouring cream
  • 2 Tbsp. finely chopped fresh chives

Instructions

  1. Heat butter and oil in large frying pan; cook leek and stir until soft.
  2. Combine leek, pumpkin, stock, and the water in an 18-cup slow cooker. Cook covered on low for 6 hours.
  3. Cool soup for 10 minutes. Blend or process soup in batches until smooth. Return soup to cooker. Cook covered on high for about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.
  4. Serve soup topped with remaining cream and chives.

This article was originally written by Women’s Weekly Food editors. For more, check out our sister site Women’s Weekly Food.

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