Place the onion, garlic and oil in a small bowl and microwave, stirring occasionally until the onion is softened, about 3 minutes.
Scrape the onion mixture into your slow cooker.
Add the broth, pumpkin puree, sweetener and tea bag to the slow cooker and stir to combine.
Cover and cook until the flavors meld, about 4 to 5 hours on LOW.
Remove the tea bag.
Carefully, puree small batches of the soup in your blender, until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup! Pulse quickly a few times before blending continuously.
Return the pureed chai crock pot pumpkin soup to your slow cooker. Stir in the half and half and let it sit until heated through, about 5 minutes.
If the soup seems too thick, add a little more broth to thin it to desired consistence.
Season with salt and pepper to taste.
**Use ¼ teaspoon each of ground cinnamon, ground ginger, ground cloves and ground cardamom for the chai teabag if desired.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Weight Watchers Crock Pot Chai Pumpkin Soup Recipe
Amount Per Serving (1 cup)
Calories 142Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-chai-crock-pot-pumpkin-soup/