Spicy Pumpkin Soup

I'm still trying to catch up on the past few weeks of Slow Cooker recipes.  Since it's Turkey Day this week, I am going try to post something Thanksgiving related. This spicy pumpkin soup is a great use for extra canned pumpkin laying around or super cheap canned pumpkin at the grocery store the week after. Be careful not to use Pumpkin pie filling, which is going to have a much sweeter taste than you desire in the soup. With the spice in this soup, it's easy to serve this as a southwestern dish with avocado and sour cream.

Servings: 4-6                          Time:  3- 8 hours          

Ingredients:

• 2 16oz cans Canned Pumpkin
• 1/2 cup Onion, chopped
• 1/2 cup Celery, chopped
• 1/2 cup Carrots, chopped
• 1/2 teaspoon Salt
• 1/2 teaspoon Oregano
• 1/2 teaspoon Rosemary
• 1/4 teaspoon Crushed Red Pepper Flakes
• 1 teaspoon Paprika
• 4 cups Vegetable or Chicken Broth

Steps:

1.) Add pumpkin, onion, celery, carrots and spices to crock pot.
2.) Gradually stir in broth.
3. Cover and cook on low for 6-8 hours, or on high for 3-4.Serve with chopped tomato, avocado or sour cream.