Easy Pumpkin Soup Recipe

Easy Pumpkin Soup Recipe | Becky Cooks Lightly #slowcooker
Slow Cooker Pumpkin Soup
Autumn.Tis' the season of pumpkins and spice. Imagine. This healthy soup recipe is 5 to 6 hours of wafting nutmeg and pumpkin. The very taste and smell of autumn. Perfect for a weekend with guests. Or no guests. Just perfect.

*Sob* Easy Pumpkin Soup calls for parsley, and I never seem to have parsley around. I've included a link below outlining exactly why parsley is added to so many recipes. In short, it brings out the best of all flavors. Guess it's time to plant that indoor herb garden I've been dreaming of. Did you know that Parsley is one of the top herbs to grow indoors? True tidbit.

Is there an ingredient that you never seem to have around? Do you use substitutes and cook on without it? Or do you scream in frustration and reach for a frozen meal? Feel free to share your experiences in the comment section below. Hope you enjoy the recipe!

Helpful Links:
Cornstarch ~ Argo & Kingford's Corn Starch - Gluten Free
Chicken Broth ~ Which Brands Are Gluten Free
Parsley ~ What's the deal with Parsley?
Pumpkin Puree ~ Fresh vs. Canned Pumpkin
Pumpkin Puree From Scratch ~ Homemade Pumpkin PureeMaking Your Own Fresh Pumpkin Puree Is Easy
Everything you need to know ~ Food Flavors

What to serve with Pumpkin Soup:



Open-Faced Meatball Sandwiches
Sweet & Spicy Grilled Cheese Sandwich



Ideal Slow-cooker size: 3½ quart
Makes 6 Servings

Per Serving 
Calories:  70  ♥ Fat: 0g ♥ Carbs: 12g ♥  Protein: 6g ♥ Sodium: 300mg ♥ 
Cholesterol: 0mg   Fiber: 1g  Sugar: 8g  Points Plus: 2 ♥ Old Points: 1

 Slow Cooker Pumpkin Soup

Fix-It and Forget-It Lightly
Recipe by Jane Meiser
Harrisonburg, VA

Ingredients
  • ¼ cup green bell pepper, chopped
  • 1 small onion, finely chopped
  • 2 cups low-sodium chicken stock or broth, fat removed 
  • 2 cups pumpkin puree (naturally gluten free)
  • 2 cups skim milk
  • ⅛ tsp. dried thyme
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • 2 Tbsp. cornstarch
  • ¼  cup cold water
  • 1 tsp. fresh parsley, chopped 
Preparation
  1. Combine all ingredients except cornstarch, cold water, and fresh parsley in slow cooker. Mix well.
  2. Cover. Cook on low 5-6 hours.
  3. During the last hour add cornstarch mixed with water and stir until soup thickens.
  4. Just before serving, stir in fresh parsley.

1 comment:

  1. I like ot have soup in the winter season. There are many reasons why the people like to eat the pumpkin soup. Many people do not know how to make this recipe at home. This http://www.education.com/question/put-word-essay-writing-advice/ is helping the environment where the people can create the appropriate recipe.The desired process of making the recipe for the pumpkin soup.

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