Pumpkin Apple Soup CrockPot
Kathy W.
Yield: 6 servings
¼ c. butter
2 onions, sliced
2 c. water
4 tsp/cubes chicken bouillon
2 tsp/cubes beef bouillon
2 cans pumpkin (30 oz. total)
3 apples- peeled, cored, sliced
¼ tsp. pepper
½ tsp. nutmeg
place onions, butter, and apples in bottom of slow cooker. Add rest of ingredients on top. Cook for 4 hours on low. Pour soup through food processor or blender (immersion blenders don't fully blend it).
Can be served as is, or can have mix-ins available: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc
Serve warm with bread, rolls, etc.
