Ingredients:
1oz butter
2lb Pumpkin – peeled and cut into square pieces
1 onion
2 cloves jammed into the onion
2 tsp sugar
salt to taste
2½ cup Chicken Stock
1 cup Milk
Nutmeg to sprinkle on top
Directions:
Put butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high.
Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
When ready to serve, remove the onion.
Puree soup in a blender
Add milk, to achieve correct consistency
Serve with a sprinkling of Nutmeg and a dollop of sour cream on top. Add a loaf of fresh French bread for dipping. Yum!
Credit to partybluprintsblog.com for one of my favorite soups!
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com
