Warm, comforting meals are officially in season. There’s just something about colder weather that invokes cravings for squash and pumpkin.
This slow cooker soup is a wonderful, yet simple, fall dinner when served with crusty bread or dinner rolls. Have you ever tried pumpkin soup? It’s a great way to use the pumpkin puree we made in the slow cooker last week. Instead of focusing on the sweetness, sage, garlic and onion make the pumpkin shine. It takes only a few minutes to put together, and the slow cooker does the rest. Top the finished soup with sour cream, crisp bacon and toasted pumpkin seeds to add a nice crunch to the creamy soup.