Categories: crockpot, fall, not tried, soup

Ingredients

• •3 pounds raw pumpkin, peeled and cubed (We used a Cinderella pumpkin, but usually sugar pie pumpkins are best.)
• •1/2 cup vegetable stock, no sugar added
• •1 tbsp. ground cinnamon
• •1/2 tsp. ground nutmeg
• •1 cube bouillon (we use the no-sodium Rapunzel brand - Great stuff!)
• •
• •AFTER COOKING, BLEND IN:
• •
• •1 cup canned, light coconut milk
• •1 tsp. salt
• •1/2 tsp. ground nutmeg
• •1/2 tsp. ground cinnamon
• •scant 1/2 tsp. allspice
• •1/4 tsp. ground black pepper

Directions

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

2. When the squash is soft and cooked through, use a hand blender to blend in the rest of the ingredients. (you can use a regular blender or food processor too)

3. Serve and enjoy!

4. *For those of you 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!

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