Slow Cooker Pumpkin Soup (V/Vg)
Pumpkins are a fantastic seasonal vegetable, but it can be difficult to know what to use them for – apart from making scary Halloween decorations of course! Why not use the slow cooker, to make an easy, creamy pumpkin soup. Using the slow cooker also has the added benefit of filling your house with the fantastic autumnal smell of pumpkin and spices.
You need two pieces of equipment for this recipe: a slow cooker and a hand blender. The slow cooking part is simple – just follow the recipe below. Then be really careful when using the hand blender. Remember, this is potentially very hot liquid you’re dealing with. Definitely do not put hot liquids into a sealed blender like a nutribullet – as this can be dangerous.
We served this with crusty bread, and topped with extra cream, extra black pepper and parsley. Enjoy!
Slow Cooker Pumpkin Soup
Equipment
- Slow Cooker
- Hand Blender
Ingredients
- 1 kg Pumpkin Peeled and cubed. Approx 1/2 large pumpkin, or 1 medium pumpkin.
- 400 g Potato
- 220 g Carrots Peeled and cubed. Approx 2 large carrots
- 1 Onion Diced
- 2 cloves Garlic Minced
- 2 tbsp Curry powder Mild
- l litre Vegetable stock
- 150 ml Single cream
- 1/2 tsp Black pepper
Instructions
- Cut all vegetables into cubes
- Add everything to the slow cooker, apart from the cream
- Cook on high for 6-8 hours.
- Use a hand blender to blend everything until smooth. Be careful of the hot liquid.
- Stir in the cream and enjoy!
