Slow Cooker Pumpkin Soup

• 1 tablespoon olive oil
• 1 medium sugar pumpkin, seeded and cubed
• 1 medium onion, chopped
• 3 cups chicken stock, or as needed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 sprig fresh sage
• 2 small cinnamon sticks
• 2 bay leaves
• 1/2 cup heavy cream

1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. 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.
2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

olive oil, sugar pumpkin, onion, chicken stock, rosemary, thyme, sage, cinnamon, bay leaves, heavy cream

Taken from www.allrecipes.com/recipe/93202/slow-cooker-pumpkin-soup/ (may not work)