Hot'N'Spicy Pumpkin Soup

• 1 15 oz can pumpkin
• 1 cup chopped celery (2 stalks)
• 1/2 cup chopped carrot (1 medium)
• 1/2 cup chopped onion (1 medium)
• 1/4 tsp salt
• 1/2 tsp dried oregano, crushed
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp ground red pepper
• 1/4 tsp ground ginger
• 2 14 oz cans veggie or chicken broth
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1/4 cup whipping cream
• Toasted shelled pumpkin seeds or dry-roasted, shelled sunflower seeds (optional)
• I also added: 1/4 tsp ground nutmeg, 1/4 tsp garlic powder, 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, and 1 T brown sugar

1. In a 3 1/2 to 4-quart slow cooker place pumpkin, celery, carrot, onion, salt, and spices. Stir in brother. Cover, cook on low-heat for 6-8 hours or high-heat for 3-4 hours. Stir in chopped tomatoes and cream. Ladle into bowls. Sprinkle with seeds if desired.

pumpkin, celery, carrot, onion, salt, oregano, rosemary, ground red pepper, ground ginger, veggie, tomatoes, whipping cream, pumpkin seeds, i also

Taken from www.epicurious.com/recipes/member/views/hotnspicy-pumpkin-soup-50051994 (may not work)