![](https://static.wixstatic.com/media/02bb84_4f3db61824f44595b9145d05f3efb2dc~mv2.jpg/v1/fill/w_108,h_72,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_4f3db61824f44595b9145d05f3efb2dc~mv2.jpg)
Ingredients:
1 T Butter
1 small, minced onion
2 Cans condensed chicken broth (undiluted) (2 ½ cups)
1 Can (1 lb.) Pumpkin Puree
¼ tsp dried thyme leaves
Salt, pepper
¼ tsp all-spice
¼ tsp nutmeg
1 C heavy Cream
Directions:
In a saucepan, melt the butter. Add onions and sauté until tender.
Stir in the broth, pumpkin, thyme, salt, pepper, nutmeg, and allspice.
Simmer, uncovered, stirring occasionally for 5 minutes.
Add cream and cook until hot.
** Crockpot Version ** Sauté the onions on top of the stove. When tender, transfer to crockpot and add all remaining ingredients. Stir until all mixed together. Set Crockpot on Low for 4 hours.