Gingery Pumpkin Soup

You can use raw butternut or acorn squash instead of pumpkin, or add some brown sugar or maple syrup for an extra hint of autumn.

Serves: 6Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 6


  • 2 whole cloves
  • 1 medium onion, peeled
  • 2 lbs. raw pumpkin, peeled, seeded, and cubed
  • 3 cups chicken stock
  • 1⁄4 tsp. cinnamon
  • 2 Tbsp. minced fresh ginger
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. salt
  • 1 cup heavy cream


  • Stick the cloves in the whole onion.
  • Transfer the pumpkin, onion, stock, spices, and salt to the slow cooker.
  • Cover and heat on a low setting for 4 hours.
  • An hour before serving, remove the onion. Carefully puree the pumpkin mixture with the cream with an immersion blender.