May 29, 2018
Comfort food in a bowl!
7 hrs 15 mins
1 small jap pumpkin peeled and cubed
3 small potatoes peeled and cubed
1 small sweet potato peeled and cubed
1tsp minced garlic
Pinch of nutmeg
Salt and pepper to taste
4 cups of Campbell’s vegetable stock
1/2 packet of cream of chicken soup
1Place all ingredients into slow cooker except for the cream and soup powder.
2Cook on low for 6hrs or until veges are tender.
3Take out the cloves and blitz in the slow cooker using a hand blitzer or can take out and blitz in food processor (do not drain before blitzing)
4Back in the slow cooker with the blitzed mix add in your cream and soup powder whisk it and add a little more salt and pepper to taste.
5Place lid back on and cook for a further 1hr on low stirring occasionally
6Serve with crusty buttered bread or toast :) enjoy!
Submitted by Cassie Greco
May 24, 2020
Loved this recipe. Very tasty indeed
July 21, 2019
Made this today! Really yummy!
June 2, 2018
Very yummy, I added 1/4 cup Thai red curry paste, 1 can coconut cream and when served I added coriander – to make it Thai style 🙂
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