Velvety Pumpkin Bisque - cooking recipe

Ingredients

3 (15 ounce) cans pumpkin
2 (14 ounce) cans chicken broth
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
3/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 cups half-and-half
2 tablespoons butter

Preparation

Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
Cover and cook on LOW for 7-8 hours.
Add in half-and-half and butter; stir and let heat through.
Check seasoning to taste and add more salt/pepper if desired.
Serve in soup bowls.