clean seed and string out of pumpkin and roast cut side down in oven at 375 degrees F for one hour or until soft.
2
Melt butter in slow cooker add onion and garlic and sautee until onions become translucent and butter starts to brown.
3
add cooked pumpkin, chicken stock, and spices to the slow cooker
4
cook on low for 2 hours until everything is mushy.
5
Use an immersion blender or blender/food processor and blend until creamy smooth.
6
cook for another 30 minutes to an hour and blend again. You may have to add a little more stock or water if it''s too thick. Keep warm and enjoy. Optional: top with bacon bits
