Lunch & Dinner:

Pumpkin Butternut and Apple Crockpot Soup

Nothing says fall better than pumpkin. This soup can be served as an cold appetizer, side dish or as a delicious warm entree.

Yield 8 cups
Prep Time 10 minutes
Total Time 2.5 hours

  • 2 cups pumpkin puree
  • 2 cups chicken stock
  • 2 cups sweet potatoes, cubed (10-ounces frozen)
  • 1 medium apple, cored and coarsely chopped
  • 2 Tbsp butter
  • 1 medium onion, coarsely chopped
  • 4 Tbsp Nature Nate’s pure honey
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 4 oz cream cheese
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Sauté the onion in the butter. Add to crockpot with all but the cream cheese. Cook on high setting for 2 1/2-3 hours, until all vegetables are very soft. Puree in food processor or blender in batches with the cream cheese. Serve warm or chilled. That’s it!

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