Pumpkin Butternut and Apple Crockpot Soup

Nothing says fall better than pumpkin. This soup can be served as an cold appetizer, side dish or as a delicious warm entree.

Yield 8 cups
Prep Time 10 minutes
Total Time 2.5 hours

  • 2 cups pumpkin puree
  • 2 cups chicken stock
  • 2 cups sweet potatoes, cubed (10-ounces frozen)
  • 1 medium apple, cored and coarsely chopped
  • 2 tablespoons butter 1 medium onion, coarsely chopped
  • 4 tablespoons Nature Nate’s Raw & Unfiltered Honey
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 4 oz. cream cheese


Sauté the onion in the butter.

Add to crockpot with all but the cream cheese.

Cook on high setting for 2 1/2-3 hours, until all vegetables are very soft.

Puree in food processor or blender in batches with the cream cheese.

Serve warm or chilled.