- Crock pot
recipe - 16 oz can pumpkin
- 1 C chopped celery
- 1/2 C chopped carrots
- 1/2 C chopped onion
- 1/2 t salt
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/4 tsp ground red pepper or caynene
- 4C vegtable or chicken broth
- 8 oz can diced tomatoes
- sour cream - optional
Directions:
In 3 1/2 quart crockpot put spices, pumpkin and
broth. Gradually stir in vegetables. Cover and cook on low Heat for 6 - 8 hours or high for 3 - 4 hours. Then, stir in tomatoes. Ladle into bowls and top with sour cream. This is a good fall recipe.
