Ingredients:
You need to blend this soup after cooking.
1/2 large pumpkin, cut into rough chunks (about 3 - 4
pounds, but flexible)
2 large potatoes, peeled and roughly chopped
3 sticks celery
2 cloves of garlic (optional)
3 cups of good chicken stock
1 cup hot water
Salt and black pepper to taste (add about 1 tsp of salt
and 1/4 tsp pepper)
1/4 cup cream or sour cream (1 Tbsp Philadelphia
cream cheese also works well)
Directions:
Cut up all the vegetables into medium to large sized
pieces. (They will be blended so don't worry too much
about uniformity as long as they are roughly the same size)
Place all the vegetables into the crock pot and pour the
stock, water and seasonings in. Cook on high for about 4 -
5 hours or till vegetables are tender. Cool slightly, add the
cream or Philly cream cheese, then mix to a soup
consistency in food processor or with a hand-held
blender. Serve immediately. Serves 8 people
