Creamy Pumpkin Soup

  

September 13, 2014

Creamy Pumpkin Soup 5 0 5 2
  • Prep: 20 mins
  • Cook: 3 hrs
  • 20 mins

    3 hrs

    3 hrs 20 mins

  • Yields: 4

Ingredients

1.5kg pumpkin, peeled, seeded, chopped

4 rashers of bacon

1 onion, finely chopped

1 Litre Vegetable Stock

½ cup cream

¼ tsp grated or ground nutmeg

freshly ground black pepper, to taste (optional, I don't use pepper)

sour cream, to serve (also optional)

Directions

11. Place pumpkin, onion, bacon & stock in the slow cooker.

2Cook on HIGH for about 2-2.5 hrs (or until pumpkin is soft)

32. Transfer mixture to a blender, in batches, and puree.

43. Return to the SC. Stir in cream, nutmeg and pepper (optional).

54. Cook until heated through.

65. Serve with fresh crusty bread and sour cream.

Submitted by Sarah Rhodes

00:00

2 Reviews

Michelle

June 24, 2016

Delicious! Didn’t have nutmeg so used 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground ginger. Yum!

Rozi Pottsy

April 9, 2016

A tasty and delicious pumpkin soup.
A family favourite and is a regular rotation in winter

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