|10 min||4 h||4|
|1/2 cup||White onion (chopped)|
|1 1/2 tsp||Garlic (minced)|
|1 1/2 tbsp||Extra virgin olive oil|
|3 cup||Chicken broth (stock) (can use vegetable broth)|
|1 can (15oz)||Pumpkin purée, canned|
|1/4 cup packed||Brown sugar|
|2 tbsp||Chai tea leaves (can use in a tea filter or use store bought chai tea bag - see note below for additional info)|
|1/4 cup||Heavy cream, 38% M.F.|
|1 pinch||Salt (to taste)|
|1 dash||Black pepper (to taste)|
Place the onion, garlic and oil in a small bowl and microwave, stirring occasionally until the onion is softened, about 3 minutes.
Scrape the onion mixture into your slow cooker (I used my 2-Quart).
Add the broth, pumpkin puree, sugar and tea bag.
Stir to combine.
Cover and cook until the flavors meld, about 4 to 5 hours on LOW.
Remove the tea bag.
Carefully, puree small batches of the soup in your blender, until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup! Pulse quickly a few times before blending continuously.
Return the pureed chai crock pot pumpkin soup to your slow cooker. Stir in the cream and let it sit until heated through, about 5 minutes.
If the soup seems to thick, add a little more broth to thin it to desired consistence.
Season with salt and pepper to taste.
Use ¼ teaspoon each of ground cinnamon, ground ginger, ground cloves, and ground cardamom for the chai teabag if desired.
* Weight Watchers Friendly