Slow Cooker Pumpkin Soup

Ingredients

• 2  bay leaves 
• 2 small cinnamon sticks 
• 1 sprig rosemary fresh
• 1 sprig sage fresh
• 1 sprig thyme leaves fresh
• 0.5 cup heavy cream 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 medium pumpkin cubed seeded

Equipment

• frying pan
• slow cooker
• immersion blender
• cheesecloth

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add pumpkin and onion; cook and stir until lightly browned.
3. Transfer to a slow cooker.
4. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
5. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth.
6. Serve.