Roasted Pumpkin Cream Soup - cooking recipe

Ingredients

3 cups roasted pumpkin
1 chicken bouillon cube
3 cups water
3/4 cup heavy cream
3/4 cup half-and-half
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon tarragon
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon clove

Preparation

Combine all of the ingredients in a slow cooker.
Cook on low for 3 to 4 hours.
Use an immersion blender to smoothly blend soup before serving.