Slow Cooker Pumpkin Soup
Pumpkins aren't just for making scary Halloween decorations!
Print Recipe
Equipment
- Slow Cooker
- Hand Blender
Ingredients
For the slow cook
- 1 kg Pumpkin Peeled and cubed. A 1.3-1.5kg pumpkin will be approx 1kg when prepared.
- 400 g Potato Peeled and cubed.
- 220 g Carrots Peeled and cubed. Approx 2 large carrots.
- 1 Onion Diced
- 2 cloves Garlic Minced
- 2 tbsp Curry powder Mild or Medium, to preference
- l litre Vegetable stock
For later
- 150 ml Single cream Plus a little extra to serve
- 1/2 tsp Black pepper Optional, to serve
Instructions
- Peel and roughly chop pumpkin, carrot, potato and onion. Mince the garlic cloves.
- In the slow cooker, combine the pumpkin, carrot, potato, onion, garlic, curry powder and vegetable stock.
- Cook on low for 7-8 hours. Alternatively cook on high for at least 4 hours, or until all vegetables are soft.
- Use a hand blender to blend everything until smooth. Do not use a sealed nutribullet to blend hot liquid.
- Stir in the single cream until completely combined.
- Spoon into bowls. Optionally swirl a little extra cream and crack black pepper on top.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as bread are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 207kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 704mgPotassium: 1053mgFiber: 4gSugar: 9gVitamin A: 20945IUVitamin C: 32mgCalcium: 89mgIron: 3mg
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