Easy Pumpkin-Sage Soup (Slow Cooker)

5
Servings
5m
Prep Time
4h
Cook Time
4h 5m
Ready In


"This is an easy recipe that uses canned pumpkin, the slow cooker, and doesn't need pureeing."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (335.7 g)
  • Calories 428.2
  • Total Fat - 20.2 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 96.3 mg
  • Sodium - 1476.6 mg
  • Total Carbohydrate - 42.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 20.3 g
  • Protein - 20 g
  • Calcium - 145.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart slow cooker. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.

Step 2

Stir in half-and-half.

Step 3

Sprinkle each serving with Parmesan cheese, if desired.

Tips & Variations


No special items needed.

Related

ellie

Good soup but a bit thin. Next time I will use less chicken broth. Thanks for sharing!

review by:
(7 Dec 2015)

AcadiaTwo

I had no idea how to rate this recipe as I came to the conclusion that I don't like ground sage. And it has two teaspoons of sage which in my opinion totally over powers the other flavors. However, if you happen to be a big fan of the sage, then you will definitely love this soup. I tried to fix it by doubling the other ingredients, but the sage was still there. And therefore I ended up discarding the whole thing. Made for Billboard Tag.

review by:
(12 Apr 2014)

Gerry

A wonderful soup, perfect for fall gatherings! One of the starter soups on our Canadian Thanksgiving long weekend. I was gifted with lovey pumpkins which were not quite ripe at Thanksgiving - that had me making your recipe as posted with super good results. Yes a winner at our house! I did a repeat this past week using one of the gifted pumpkins and again one great tasting soup! Have added your recipe to my Soup Cookbook. It is so a repeatable!

review by:
(1 Nov 2013)