Ingredients
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
Preparation
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.
