Use a slow cooker to simmer pumpkin soup over a long period of time to allow the flavors to combine and improve. The result will be a dish you can put into your slow cooker in the morning before leaving for work and have ready when you arrive back at home. This slow-cooked pumpkin soup will be ready to warm you on the coldest of winter days with its hearty, soothing flavor.
Plug in the slow cooker and add the pumpkin, chicken stock, onion, bay leaves, rosemary, thyme and sage.
Cover and cook the mixture on low heat for six to eight hours until the pumpkin becomes tender.
Remove the bay leaves, rosemary, thyme and sage from the soup with a slotted spoon.
Add the chickpeas and rice to the slow cooker.
Increase the heat to high on the slow cooker and cook for an additional 30 to 40 minutes or until the rice becomes tender. Serve immediately.