Classic Creamy Pumpkin Soup

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Prep Time 20

Cook Time 6

Total Time 6 20

1 large peeled, seeded and chopped Jarendale pumpkin (you can also use butternut pumpkin instead)
1 large potato, peeled and chopped
2 medium carrots, peeled and chopped
2 medium onions, peeled and chopped
2 cloves garlic, minced
3 cups liquid chicken stock
Garnish:
Fresh garlic chives
2 tbsp purchased dried pumpkin seeds
1/2 tsp olive oil
Cream or sour cream

Combine all ingredients into slow cooker.
Cover and cook on LOW for 6hrs.
When finished cooking blend with stick mixer for smooth consistency.
In a small fry pan on stovetop, heat olive oil and lightly toast pumpkin seeds, stirring/moving as you do so to ensure none burn. It only takes about 3-5minutes to toast to golden.
Serve pumpkin soup into bowls, swirl with a dollop of cream and scatter with chives and toasted pumpkin seeds.
Can be increased to 8hr cooking time if needed