Crockpot Creamy Pumpkin Potato Soup

2020-04-28
  • Servings: 2
  • Prep Time: 20m
  • Cook Time: 8:00 h
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gazpacho

  • Minestrone Soup

  • Lentil Chowder

  • Vegetable soup

  • Ramen

Nutritional Info

This information is per serving.

  • Calories

    300
  • Fat

    35

Ingredients

  • 4 cups peeled, diced potatoes (I used red potatoes)
  • 1/3 cup chopped celery
  • 1/2 cup finely chopped onion
  • 3 leeks–white and light green parts only, diced
  • 2 cloves garlic, minced
  • 1- 29oz. can pumpkin
  • 5 1/2 cups water
  • 6 vegetable bouillon cubes
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. nutmeg
  • 1/2 tsp. coriander
  • 1 tsp. cumin
  • 5 Tbsp. flour
  • 5 Tbsp. Earth Balance
  • 2 cups Silk unsweetened soy milk

Method

Step 1

Stir everything but the milk, flour, and Earth Balance into the Crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Check tenderness of potatoes.

Step 2

20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over medium heat until thick. Sir mixture into Crockpot.

Step 3

Cover and let cook an additional 15-20 minutes.

Bon Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *