Ingredients
Prep
- 1 baking potatoes
- 15 oz can pumpkin puree
- 1/2 C frozen onion
- 2 t minced garlic
- 1 t brown sugar
- 1 t chipotle in adobo or to taste
- 1/2 t cinnamon
- 1/2 t ground ginger
On Cooking Day
- 2 1/2 C chicken broth
- 1/4 C pumpkin seeds
- 10 C salad greens
Instructions
To Assemble
- Chop potato and add to large zipper bag. Add all remaining ingredients. Zip to seal and squish to mix.
To Cook
- Slow Cook: Pour bag contents into slow cooker along with chicken broth and cook on low for 8 hours. Use an immersion blender or process soup in blender in batches until smooth. Top with pumpkin seeds if desired.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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