Ingredients
-
1/4 cup chopped green pepper
-
1 small onion, finely chopped
-
2 cups low sodium chicken broth or 2 cups broth, fat removed
-
2 cups pumpkin puree
-
2 cups skim milk
-
1/8 teaspoon dried thyme
-
1/4 reaspoon ground nutmeg
-
1/4 teaspoon salt
-
2 tablespoons cornstarch
-
1/4 cup cold water
-
1 teaspoon fresh parsley, chopped
Instructions
- Combine all ingredients except cornstarch, cold water, and fresh parsley in a slow cooker, and mix well.
- Cover, and cook 5-6 hours on low setting.
- During the last hour add cornstarch, mixed with water and stir until soup thickens.
- Just before serving, stir in parsley.