Slow Cooker Pumpkin Soup

Yields: 10 Cups | Serving Size: 1 Cup | Calories: 46 | Previous Points: 1 | Points Plus: 1 | Total Fat: 2 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 287 mg | Carbohydrates: 7 gm | Dietary Fiber: 1 gm | Sugars: 1 gm | Protein: 2 gm

Ingredients 1 (2 pound pumpkin or about 8 cups cubed) peeled and cubed (Sugar pie pumpkins are best if available) 1 apple, peeled and diced (recommend a sweet apple like Honey Crisp) 2 cups chicken stock, low-sodium (vegetable broth is optional) 1cup diced sweet onion

AFTER COOKING, BLEND IN: 2 - 3 cups milk, the amount of milk will depend on desired consistency of soup 1 teaspoon kosher or sea salt 1/2 teaspoon black pepper 2 teaspoons pumpkin pie spice

Directions TIP: Every 1 pound of fresh pumpkin = 4 cups peeled and cubed pumpkin meat which = 1 cup cooked pumpkin Cook the first part of the ingredients in your slow cooker on low for 4 hours. Recommend 4-6 quart slow cooker.

When the pumpkin is soft and cooked through, use a hand blender, immersion blender, or food processor to blend in the remaining ingredients. Sprinkle a little cayenne pepper on top when serving, if desired.