Fall in South Texas is a beautiful thing — the temperatures finally drop to something comfortable, the snowbirds start arriving, and the evenings around the campsite get that perfect cozy quality. This crockpot pumpkin soup is made for those evenings. Set it up before you head out for the day, and come back to the RV to find your dinner already done and your kitchen smelling absolutely incredible.
Crockpot Spiced Pumpkin Soup
We all love butternut squash soup and we often forget that pumpkins make great soup too! This is sure to become a seasonal favorite among your family!
Ingredients
1 large can pumpkin
1 medium onion, minced
1 tsp garlic, minced
1 tsp finely chopped rosemary
1 tsp finely chopped sage
¼ tsp ground clove
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground nutmeg
Salt and pepper to taste
4 tbsp butter
3 cups chicken stock
2 cups heavy cream
Method
Melt the butter in your crockpot and add all your ingredients except for the heavy cream. Turn your crockpot on high and let the soup cook for about 4 hours — check back to stir it every once in a while if you can.
After 4 hours, add the heavy cream and allow to cook for another hour on warm. Serve with crusty bread or campfire flatbread.
This soup is wonderful served with a drizzle of cream on top and a few fresh sage leaves fried in butter as a garnish. Pair it with the campfire flatbread from our earlier recipe and you've got a fall dinner worth looking forward to all day.