Slow Cooker Pumpkin Soup

We love making stews and soups once temperatures start to drop in the fall – or even the occasional summer soup when we really get a craving for fresh summer veggie dishes.

Serves 8; 15 minutes active; 3+ hours inactive

INGREDIENTS

• 2 (29 oz.) cans pumpkin purée
• 1 (32 oz.) carton low-sodium chicken stock
• 1/2-3/4 cup apple cider vinegar, or to taste
• 1/2 cup heavy cream
• 1 yellow onion, finely chopped
• 1 bay leaf
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder, optional

• kosher salt and freshly ground pepper
• bacon bits, garnish
• sour cream or plain yogurt, garnish

PREPARATION

1. Melt butter in a large pan or skillet over medium-high heat and sauté onion for 6-8 minutes, or until softened and translucent. Season with salt and pepper, then remove from heat.
2. Place onion in slow cooker and add in pumpkin purée, garlic powder, ginger, cinnamon and chili powder. Season generously with salt and pepper, and add bay leaf.
3. Stir in chicken stock and apple cider vinegar, then cover slow cooker and cook on high for 4 hours.
4. Remove cover and stir in heavy cream, taste and adjust seasoning, if necessary.
5. Remove bay leaf and ladle into serving bowls, then top with sour cream or plain yogurt and bacon bits. Enjoy!

Credit to: 12tomatoes