Skinny Slow Cooker – Pumpkin Soup

Fall is filled with pumpkins, so why not put some of that incredible healthy goodness to work for you? Make soup!

Slow Cooker Pumpkin Soup

Ingredients

1 (2 pound pumpkin or about 8 cups cubed) peeled and cubed (Sugar pie pumpkins are best if available)
1 apple, peeled and diced (recommend a sweet apple like Honey Crisp)
2 cups chicken stock, low-sodium (vegetable broth is optional)
1cup diced sweet onion
AFTER COOKING, BLEND IN:
2 cups milk, low-fat milk was used in this recipe - Note: skim milk is NOT recommended (use more or less milk depending on thickness preferred)
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 teaspoons pumpkin pie spice

Directions

TIP: Every 1 pound of fresh pumpkin = 4 cups peeled and cubed pumpkin meat which = 1 cup cooked pumpkin

Cook the first part of the ingredients in your slow cooker on low for 4 hours. Recommend 4-6 quart slow cooker.

When the pumpkin is soft and cooked through, use a hand blender, immersion blender, or food processor to blend in the remaining ingredients.

Sprinkle a little cayenne pepper on top when serving, if desired.

*Fresh pumpkin is highly recommended, but for those wanting to use canned pumpkin, each 15 oz. can = 1-1/2 cups. You need about 8 cups total. So you need 6 (15 oz.) cans and you'll have a little left over. Just know that if you use canned soup, you really don't need to do this in a crock pot because all you'll be doing is blending ingredients and warming them. A pot would be easier. Enjoy!