Cinnamon Pumpkin Soup
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I really hate working with squash. All that cutting and peeling… can’t they all be as nice and easy to get into as zucchini? But, the work goes by much quicker tag-teaming it with someone you love, and the results are well worth the effort. This rich pumpkin soup has a slight cinnamon aftertaste, and if you have any apples you want to get rid of, they’d go well in here, too!
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Cinnamon Pumpkin Soup
Ingredients
- 3 stalks celery chopped
- 2 medium carrot chopped
- 1 small onion chopped
- 2 small red apple chopped
- 1 small pie pumpkin peeled and chopped
- 6 cups chicken broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 pinch ground cloves
- 1 pinch ground mace
Equipment
Instructions
- Combine all ingredients in a slow cooker and cook on low for 3 hours.
- Puree in a blender (in batches, if needed), then serve hot.
Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1531mg | Potassium: 587mg | Fiber: 8g | Sugar: 14g | Vitamin A: 24400IU | Vitamin C: 17.3mg | Calcium: 80mg | Iron: 2.3mg
This sounds delicious! Would canned pumpkin work?
Absolutely!