Another soup made from classic fall foods that is a winner any time you make it.
Makes 6 servings.
2 tablespoons butter
1 large white onion, chopped
2 lbs pumpkin (or butternut squash) peeled, seeded, and cut into 2-inch pieces
2 Bosc pears, peeled, cored and cubed
4 carrots, peeled and cut into thin slices
6 cups low-fat chicken broth
Sprigs of fresh thyme
6 fresh sage leaves
Salt to taste
Non-stick cooking spray
1. Heat the butter in a skillet and add the onions, cooking over medium-high heat until translucent, about 3 to 5 minutes.
2. Spray the inside of the slow cooker, and add the pumpkin, pears, and carrots. Stir in the chicken broth. Add the cooked onions and stir. Put three thyme sprigs on top. Cover and cook on High 2 to 3 hours or until vegetables and fruit are cooked through and soft.
3. Remove the thyme sprigs. Puree with an immersion blender or in batches in a food processor or blender. Season to taste with salt. Serve hot. Garnish with the sage leaves and some additional thyme if desired.