Nothing says fall better than pumpkin. This soup can be served as a cold appetizer, side dish or delicious warm entree.
Yield 8 Cups
Prep Time 10 Minutes
Total Time 2 Hours 30 Minutes
Directions
Yield 8 Cups
Prep Time 10 Minutes
Total Time 2 Hours 30 Minutes
Ingredients
- 1 medium onion, coarsely chopped
- 2 Tbsp butter
- 2 cups pumpkin puree
- 2 cups chicken stock
- 2 cups sweet potatoes, cubed (10 oz frozen)
- 2 cups butternut squash, cubed
- 1 medium apple, cored and coarsely chopped
- 4 Tbsp Nate’s 100% Pure Honey
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
- 1 tsp salt
- 4 oz cream cheese
Add Nate's Honey to your cart
Directions
Sauté the onion in the butter. Add to slow cooker with all ingredients except the cream cheese. Cook on high setting for 2½ – 3 hours, until vegetables are very soft. Puree in food processor or blender in batches with the cream cheese. Serve warm or chilled. That’s it!
Buy Now
