Creamy pumpkin soup with warm spices like cinnamon and nutmeg. A fall favorite that’s rich, smooth, and comforting.

Ingredients

• 1 tablespoon olive oil
• 1 medium sugar pumpkin, seeded and cubed
• 1 medium onion, chopped 3 cups chicken stock, or as needed
• 1 sprig fresh rosemary 1 sprig fresh thyme
• 1 sprig fresh sage
• 2 small cinnamon sticks 2 bay leaves
• 1/2 cup heavy cream

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin.
2. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
3. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.