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