GINGER PUMPKIN SOUP (CROCK POT)
from 1001 Best Slow Cooker Recipes. This would freeze well. This is meant to be a first course dish.
Provided by dicentra
Categories Vegetable
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
- Process soup in food processor or blender until smooth; season to taste with salt and pepper.
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Sardar Wali Barak
[email protected]This soup is a great way to warm up on a cold day. It's also a great comfort food when you're feeling under the weather.
Hafiz Jani
[email protected]I love that this soup is so healthy. It's packed with vitamins and nutrients.
Mrs Shakeel
[email protected]This soup is a great make-ahead meal. I often make a big batch on the weekend and then eat it for lunch or dinner throughout the week.
Elu Ta
[email protected]I froze some of my leftover soup for later. It reheated beautifully.
JJCS Phoenix
[email protected]This soup is even better the next day! The flavors really meld together overnight.
Tomas Vera
[email protected]I garnished my soup with a dollop of sour cream and a sprinkle of chopped chives. It was the perfect finishing touch.
Jason Domican
[email protected]I love the creamy texture of this soup. I used an immersion blender to blend it until it was smooth and velvety.
Max Marison
[email protected]I'm a big fan of ginger, so I added a bit of grated fresh ginger to my soup. It really took the flavor up a notch.
haidar gharib
[email protected]This soup is a great way to use up leftover pumpkin puree. I always have some leftover puree after I make pumpkin pie, and this soup is the perfect way to use it up.
RRR You
[email protected]I love that this recipe is so versatile. I've made it with different types of squash, such as butternut squash and acorn squash, and it always turns out great.
Tanveer Asghar
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. The soup was still delicious and flavorful.
Connie Alfaro
[email protected]I didn't have any sage on hand, so I used rosemary instead. It worked out great! The rosemary added a lovely herbal flavor to the soup.
Zoomer
[email protected]I added a bit of cayenne pepper to my soup to give it a little extra kick. It was delicious! The spice from the cayenne pepper really complemented the sweetness of the pumpkin and the warmth of the ginger.
alice Taylor
[email protected]I made this soup exactly as the recipe instructed and it turned out perfectly. The soup was smooth, creamy, and packed with flavor. My family loved it and I'm sure I'll be making it again soon.
Markita Harris
[email protected]This soup is so easy to make and it tastes like it came from a fancy restaurant. I love that I can just throw all the ingredients in my crock pot and let it do the work. It's the perfect soup for a busy weeknight.
Catlynn
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The addition of ginger and sage gives it a unique and delicious flavor that I just couldn't get enough of. I'll definitely be making this soup again soon.
Chuchu Samuel
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone raved about the rich, creamy texture and the complex flavors. I especially loved the hint of spiciness from the ginger. It was the perfect soup to warm us up on a chilly f
Terrance Redding
[email protected]This ginger pumpkin soup is a delightful symphony of flavors. The perfect balance of sweetness from the pumpkin, warmth from the ginger, and subtle earthiness from the sage makes it an absolute treat. I highly recommend trying this recipe for a comfo