Jane Meiser Harrisonburg, VA

Prep. Time: 5 Minutes
Cooking Time: 5–6 Hours

Ingredients

  • ¼ cup chopped green bell pepper
  • 1 small onion, finely chopped
  • 2 cups low-sodium chicken stock or broth, fat removed
  • 2 cups pumpkin puree
  • 2 cups skim milk
  • tsp. dried thyme
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • 2 Tbsp. cornstarch
  • ¼ cup cold water
  • 1 tsp. chopped fresh parsley

Ideal Slow Cooker Size: 3½-Quart

Method

  1. Combine all ingredients except cornstarch, cold water, and fresh parsley in slow cooker. Mix well.
  2. Cover. Cook on Low 5–6 hours.
  3. During the last hour add cornstarch mixed with water and stir until soup thickens.
  4. Just before serving, stir in fresh parsley.

Per Serving: 70 calories (0 calories from fat), 0g total fat (0g saturated, 0g trans), 0mg cholesterol, 300mg sodium, 12g total carbohydrate (1g fiber, 8g sugar), 6g protein, 15%DV vitamin A, 10%DV vitamin C, 10%DV calcium, 6%DV iron.

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