Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Crockpot Pumpkin Soup




Source of Recipe


busycooks






Recipe Introduction


This delicious soup is cooked very easily in your crockpot.





List of Ingredients



• 1 onion, chopped
  
• 16 oz. can solid pack pumpkin
  
• 3 (14 oz.) cans ready to serve chicken broth
  
• 2 (11 oz.) cans corn, drained
  
• 1/2 tsp. salt
  
• 1/8 tsp. pepper
  
• 2 cups half and half cream
  
• 2 cups fresh cilantro
  
• 1/2 cup toasted pine nuts
  
• 1/2 cup grated Parmesan cheese
  
• 4 cloves garlic, minced
  
• 1/2 tsp. salt
  
• 1 tsp. lemon juice
  
• 1/4 cup olive oil
  






Instructions



1. In 3-4 quart crockpot, combine onion, pumpkin, and 1 can of chicken broth; mix until blended. Add remaining chicken broth and drained corn. Cover and cook on LOW for 6-7 hours until hot and flavors are blended.
   
2. In food processor, combine cilantro, pine nuts, Parmesan cheese, salt, and lemon juice.
   
3. Blend until chopped. Add olive oil and process until blended. Set aside.
   
4. Add half and half to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with pesto.
   






Final Comments


Serves 6-8