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Pumpkin Slow Cooker Soup
- 1 tablespoon olive oil
- 1 medium sugar pumpkin, seeded, peeled and cubed
- 1 medium onion, chopped
- 3 cups chicken stock, or more as needed
- 1 sprig each fresh rosemary, thyme and sage
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 cup heavy cream
- Cinnamon for garnish
- Directions1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion and saute until lightly browned (you may have to do this in batches).
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