Slow Cooked Creamy Pumpkin Soup
|Lemon zest||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Clove garlic||1 Large|
|Beef stock cube||1|
|Heavy cream||1⁄2 Cup (8 tbs)|
Cut all the vegetables into approximately same size chunks and put them in slow cooker pot.
Add garlic and beef stock cube to the pot.
Season with spices, salt, pepper, and lemon zest. Add lemon juice.
Close the lid and set slow cooker settings on high for 8-9 hours.
Then open the lid and blend the soup with hand mixer.
Add heavy cream and mix.
Adjust the seasoning as needed.
Close the lid and let the soup warm through for 10-15 minutes.
Serve and enjoy!
Calories 191 Calories from Fat 102
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 7.3 g36.3%
Trans Fat 0 g
Cholesterol 41.1 mg13.7%
Sodium 280.9 mg11.7%
Total Carbohydrates 22 g7.2%
Dietary Fiber 2.7 g11%
Sugars 5.6 g
Protein 4 g7.5%
Vitamin A 397.8% Vitamin C 47.6%
Calcium 9.6% Iron 12.3%
*Based on a 2000 Calorie diet