Appetizers / Soups / Salads

Slow Cooker - Parmesean Pumpkin Soup takes 10 minutes to prepare.

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

Slow Cooker - Parmesean Pumpkin Soup makes 8 servings.

The ingredients for Slow Cooker - Parmesean Pumpkin Soup are:

2 tbsp Extra Virgin Olive Oil
3 slices Bacon
1 large Onions, cut into 1/8" dice
3 cloves Garlic, minced
1 can (about 28 oz) Pure Pumpkin
8 cups Chicken Broth
1/8 tsp Nutmeg, ground
1 tsp Salt
1/2 tsp White Pepper
1 cup Cream, at least 10% fat
1/2 cup Parmesan Cheese, freshly grated
2 tbsp flat leaf Parsley, chopped

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

Cook bacon until crispy. Remove from pan and reserve.In large pan, saute onion in EVOO until tender, but not brown, about 3 minutes. Add garlic and cook a few seconds until aromatic. Stir in pumpkin, broth, nutmeg, salt and pepper. Bring to a boil. Transfer to a 5- to 6-quart slow cooker. Cover and cook on high 3-4 hours or 6-8 hours on low.Stir in cream and cheese, heat thouroughly, about 5 minutes. Stir in parsley and garnish with the crumbled bacon.Makes eight 1.5-2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user KAT111778.

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

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 232.8

• Total Fat: 13.0 g
• Cholesterol: 20.7 mg
• Sodium: 2,034.9 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.3 g
• Protein: 16.7 g