Pumpkin Soup
1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed (or 1 can pumpkin 16 oz)
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
1/2 cup heavy cream
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
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