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.

Note:

Use ¼ teaspoon each of ground cinnamon, ground ginger, ground cloves, and ground cardamom for the chai teabag if desired.

* Weight Watchers Friendly