Slow Cooker Pumpkin Soup

This easy soup will really warm you up on a winter evening!

Step: 1

Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.

Step: 2

After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Per Serving: 129 calories; protein 2.7g; carbohydrates 15.5g; fat 7.7g; cholesterol 20.7mg; sodium 265.3mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.