Ingredients:
1 cup chopped onions
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme flakes
1 can(29 ounces) pumpkin puree
1 can (14.5 oz) diced tomatoes
1/4 cup parsley flakes
1 tablespoon honey
4 cups chicken stock
1 cup Almond milk(this is my dairy free alteration for
1 can white beans, drained and rinsed
sea salt to taste
pepper to taste
Directions:
In a pan heat olive oil.
Saute the onions until they turn almost clear.
Pour all the ingredients into a crock-pot and cook on low for 6-8 hours.
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