Creamy Pumpkin-Chai Soup

Creamy Pumpkin-Chai Soup

This recipe is brought to you from America’s Test Kitchen

Slow Cooker Revolution Volume 2: The Easy-Prep Edition

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1 cup chopped onion

1 tablespoon minced garlic

1 tablespoon vegetable oil

6 cups chicken broth

1 (29-ounce) can unsweetened pumpkin puree

1/2 cup packed brown sugar

1 chai-flavored tea bag

1/2 cup heavy cream

Salt and pepper


  1. Microwave onion, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, pumpkin, sugar, and tea bag. Cover and cook until flavors meld, 4 to 5 hours on low.
  2. Discard tea bag. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to slow cooker, stir in cream, and let sit until heated through, about 5 minutes. (Adjust soup consistency with extra hot broth as needed.) Season with salt and pepper to taste and serve.