Slow Cooker Pumpkin Soup Recipe

Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary thyme sage cinnamon and bay leaves into a piece of cheesecloth and place in the slow cooker. Cover and cook on Low for 4 hours.

After 4 hours remove the herb sachet. Stir in the cream and puree the soup with a hand blender until smooth. Serve.