Slow Cooker Pumpkin Soup

Pumpkin Soup
Recipe adapted from A Year in Slow Cooking
Serves 4
Time: 6-8 hours

Ingredients
2 cups pumpkin puree (canned or fresh)
6 cups vegetable stock
2 carrots
1/2 white onion (about 1 cup chopped)
2 stalks celery (about 1 cup chopped)
2 tbsp minced garlic (about 2 cloves)
1 tbsp brown sugar (white sugar, agave, maple or honey would work too)
2 tsp kosher salt
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg
pepper (to taste)

Garnish
Soup Cream (leave out to make it vegan)
Fresh basil leaves

Directions
Dump the pumpkin puree, vegetable stock, sugar, garlic and spices into your crockpot and stir. Add the chopped vegetables.
*In all honesty, you can just dump everything in the crockpot at once give it a quick stir, and let it cook. It’s soup, not rocket science.

Cover and cook on low for 6 hours.
*My crockpot cooks at a fairly high temperature, even on low, so it only took 6 hours. Yours might take closer to 8 hours. Cooking times vary per crockpot.

Blend the cooked soup in batches. This requires that you have an extra bowl handy to dump the blended soup into while you scoop the chunky soup out of the crockpot.
Add the blended soup back tot he crockpot and keep warm until ready to serve.
*If you want a creamy pumpkin soup, add 1/4 cup heavy cream while blending the soup and serve immediately.