Appetizers / Soups / Salads

Parmigiano Pumpkin Soup - Slow Cooker is for Soup.

Parmigiano Pumpkin Soup - Slow Cooker takes several minutes to prepare.

Parmigiano Pumpkin Soup - Slow Cooker takes several minutes to cook.

Parmigiano Pumpkin Soup - Slow Cooker makes 12 servings.

The ingredients for Parmigiano Pumpkin Soup - Slow Cooker are:

2 tablespoons extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
28 ounces 100% pure pumpkin puree (e.g. Libby's)
2 quarts chicken stock (or vegetable stock)
1/8 teaspoon nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 cup cream (I use heavy whipping cream)
1/2 cup grated Parmigiano-Reggiano cheese
Optional toppings: crispy bacon or prosciutto, chopped Italian flat-leaf parsley

Here is how you make Parmigiano Pumpkin Soup - Slow Cooker:

Heat the oil in a large deep skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the garlic and cook for a few seconds until fragrant. Stir in the pumpkin, broth, nutmeg, salt, and pepper and bring to a boil.Transfer to a 5- to 6-quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.Stir in the cream and Parmesan then heat through, about 5 minutes. Serve and garnish with optional toppings if using.Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SCARNEVA.

The nutritional information for Parmigiano Pumpkin Soup - Slow Cooker is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 93.0

• Total Fat: 6.0 g
• Cholesterol: 13.5 mg
• Sodium: 723.5 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 3.2 g
• Protein: 3.9 g