Slow cooker pumpkin soup

At this time of year most of us will end up with a pumpkin carved by our kids! I love making this yummy pumpkin soup using the flesh scraped out of the pumpkin.

Ingredients

  • 1 onion
  • 3 carrots
  • 2 cloves of garlic
  • 1 bay leaf
  • Flesh from 1 medium pumpkin
  • 2 large potatoes
  • Water (approx 1.5 pints)
  • 1 vegetable stock cube
  • salt and pepper
  • Parsley to garnish

Method

  1. Dice the onion, carrots, pumpkin and potatoes and put into the slow cooker.
  2. Finely chop the garlic and add to the mixture.
  3. Add the bay leaf, stock cube, salt and pepper.
  4. Pour in enough water to cover the mixture and stir well.
  5. Cook on “auto” for approx. 5 hours.
  6. Pick out the bay leaf and blend the soup until smooth.
  7. Sprinkle with chopped fresh parsley and serve.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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