Creamy Pumpkin Soup

INGREDIENTS

Slow-Cooker Version

• 2 15 oz cans (or 4 cups) pumpkin puree

• 1/4 cup brown sugar

• 1 cup onion diced

• 2 Tbsp minced garlic

• 1 tsp ground ginger

• 1 tsp cumin

• 1 tsp turmeric

• 2 tsp kosher salt

• 1 tsp ground black pepper

• 4 cups (1 qt) vegetable or chicken broth

• 1 cup half and half

INSTRUCTIONS

Slow-Cooker Version

• Add pumpkin, brown sugar, garlic, onion, ginger, cumin, turmeric, salt, pepper to the slow cooker and stir to combine.

• Add broth and mix well to fully combine.

• Cover and cook on low for 6 hours.

• Process with a blender, but be careful the soup will be hot. If using a stand blender, work in batches with half at a time and vent the top with a towel to ensure the hot liquid doesn't come out the top when you turn it on.