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Home » Slow-Cooker Pumpkin Patch Soup

Slow-Cooker Pumpkin Patch Soup

By Marybeth Feutz Leave a Comment

Okay, so it’s not fall anymore. But the weather sure feels like it! And who says that pumpkin dishes can only be eaten in the fall, anyway? Certainly not me – I love pumpkin any time of the year!

This Pumpkin Patch Soup from Gooseberry Patch’s “101 Super-Easy Slow-Cooker Recipes” is just that – super-easy, and super tasty!

To savor the flavors of fall, put this Pumpkin Patch Soup in your slow cooker. Your nose and your taste buds will thank you for it!

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“101 Super-Easy Slow-Cooker Recipes” has just exactly what it says – a whole bunch of really easy recipes for your slow cooker!

101 Super-Easy Slow-Cooker Recipes on Amazon.com

Pumpkin Patch Soup

For this soup, I used pumpkin that we grew in our garden last year. Farmer Doc and I processed it and stashed it in the freezer so we would have “fresh” pumpkin to use all year long. I asked him to bring me up 2 bags of pumpkin and a package of bacon out of the basement freezer.

He said, “Those two things don’t go together!”

“Trust me,” I said. (After all, I am a doctor.)

Turns out, crispy bacon is the perfect garnish for Pumpkin Patch Soup. I didn’t have any pumpkin seeds on hand, so I used sunflower seeds instead. Perfectly tasty. Though when I make this soup in the fall, I’ll be using pumpkin seeds (probably with the sunflower seeds)!

Pumpkin Patch Soup is an easy dish to whip up in your slow-cooker. It's quick, simple, and very tasty! What more do you need?
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I’m always looking for ways to cook and store the veggies we grow from our garden. Last fall, I made up a bunch of butternut squash soup to keep in the freezer for a rainy day. This soup is so easy, that I won’t bother making it up ahead of time – all you need to do is thaw the pumpkin (or open the can), toss everything in the slow-cooker, and you’re ready to go!

Slow-Cooker Pumpkin Patch Soup

A tasty not-just-for-fall pumpkin soup from "101 Super-Easy Slow-Cooker Recipes" by Gooseberry Patch.
Print Recipe
Prep Time 15 mins
Cook Time 4 hrs
Servings 4 servings

Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup raw pumpkin seeds
  • 3 slices thick-cut bacon
  • 1 onion chopped
  • 1 tsp salt
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp pepper
  • 2 29- oz cans pumpkin
  • 4 cups chicken broth
  • 3/4 cup apple cider
  • 1/2 cup whipping cream

Instructions
 

  • Heat oil in a small skillet over medium heat. Add pumpkin seeds to oil, cook and stir until seeds begin to pop (about 1 minute). Remove seeds to a bowl and set aside.
  • Add bacon to skillet and cook until crisp. Remove bacon to a paper towel to drain; crumble and refrigerate.
  • Add onion to drippings in pan. Saute onion until translucent, about 5 minutes. Stir in seasonings.
  • Spoon onion mixture into a slow cooker. Whisk pumpkin, broth, and cider into onion mixture.
  • Cover and cook on high for 4 hours.
  • Whisk in cream before serving.
  • Top servings with pumpkin seeds and crumbled bacon.
Tried this recipe?Let us know how it was!

{Gooseberry Patch provided me with a copy of “101 Super-Easy Slow-Cooker Recipes” to review and a copy to give away. All thoughts and opinions are my own. Affiliate links were used in this post.}

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Filed Under: Holiday Recipe Box, Recipes, Slow Cooker & Electric Pressure Cooker Recipes, Soups & Salad Recipes Tagged With: 101 Super-Easy Slow-Cooker Recipes, crockpot, Gooseberry Patch, pumpkin, recipe, slow cooker, soup

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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