Slow Cooker Sunday: Pumpkin Snoop-Y and I Got A Rock Cookies


I know tomorrow is officially Halloween, but I thought it would be fun to have a Halloween inspired dinner tonight….just to get everyone in a spook-tacular mood! 🙂 Why not make it a dinner and movie night and watch my favorite childhood Halloween movie…It’s the Great Pumpkin, Charlie Brown.

I have been house sitting at the in-laws this weekend and their airplane was late, which made me late getting home. So I didn’t get to actually make this soup, so sorry. But I thought I would share the recipe with you in case you would like to try it tomorrow with your trick-or-treaters.

Pumpkin Snoop-Y
Prep Time: 20 minutes
Cook Time: On Low 6-8 hours

4 bacon slices
1 yellow onion, chopped
2 15-ounce cans canned pumpkin
1 teaspoon garlic, minced
6 cups chicken broth
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup half-and-half
1/2 Asiago cheese, grated

1) In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels and set aside. Crumble when cool. Saute the onion in the bacon grease for 4-5 minutes or until soft. Cover and refrigerate bacon.

2) Add the onion (using a slotted spoon to discard the grease), pumpkin, garlic, broth, nutmeg, and salt and pepper to a slow cooker; cover and cook on LOW 6-8 hours.

3) When ready to serve, add half and half and Asiago cheese and stir until heated thoroughly. Ladle soup into individual bowls and garnish with bacon. Enjoy!!! 

Cooking suggestion: Serve with some warm rolls.

Let me know if you try this recipe, I would love to hear your feedback! 🙂

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