This is the perfect “put it on and forget it” recipe for a busy week in the fall. Do it in the morning, and dinner will practically be ready when you get home.
1 large pumpkin, peeled and cut into large cubes (about 8 cups)
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves of garlic, minced
4 sprigs of thyme
1 sprig of sage
3 c. Low-sodium chicken (or vegetable) broth
Freshly ground black pepper
A pinch of cayenne
Thick cream, to be served
Freshly cut parsley, for garnish.
In a large slow cooker, combine pumpkin, onion, carrot, garlic, thyme and sage. Pour in the broth and season with salt, pepper and a pinch of cayenne.
Cover and cook until the pumpkin is very tender, simmering for 8 hours or over high heat for 4 hours. Remove the twigs of grass and use an immersion blender to blend the soup until smooth.
Add the cream and garnish with parsley before serving.