Source: dLife

A festive, creamy pumpkin soup with leeks, sage, and Parmesan cheese.

Servings

42 oz low sodium chicken broth (3-14 oz cans)
15 oz Pumpkin, canned, unsalted
0.67 cup chopped leeks (2 leeks)
2 tsp ground sage
0.12 tsp salt
0.12 tsp black pepper
1 cup half & half
2 tsp grated Parmesan cheese (optional)

1 In 3-1/2 quart slow cooker, combine chicken broth, pumpkin, leeks, sage, salt, and pepper .
2 Cover. Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
3 Stir in half & half. If desired, sprinkle each serving with Parmesan cheese.