Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

Ingredients:

– 1 diced brown onion
– 4 cloves of garlic chopped up or 1 teaspoon of minced garlic
– cracked pepper
– sprinkle of dried rosemary
– 1 sprig of fresh thyme with leaves pulled off or use can use a sprinkle of dried thyme
– 1 white potato diced
– 1L of chicken stock
– 1 whole small/medium Kent pumpkin
– 1/2 teaspoon of curry powder
– 1/2 cup of thickened cream
– extra water to cover veggies if required

Method:

1. Add all ingredients except for the cream.
2. Add a bit of extra water to make sure all veggies are covered, I’m using a small slow cooker to intensify the flavour as I’m only using about one cup of water. Bigger slow cookers might need a bit more water to cover.
3. Cook time will vary on slow cooker but mine is on high and it usually takes 6hrs. This could easily be on low for 10 to 12hrs.
4. Once cooked blend with stick blender.
5. Add cream and cook for another 30 minutes.

6. Serve with crusty bread, toast or on its own. I like to add a swirl of thickened cream at the end with cracked pepper and fresh time.

The final product 😋 I topped it with some grated Parmesan cheese, cream, cracked pepper and fresh thyme. Would absolutely love to top with crispy bacon pieces sadly I didn’t have any in the freezer 😩😩

By Tori Leem

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