Loaded Pumpkin Soup

  

June 9, 2017

Loaded Pumpkin Soup 5 0 5 1

Loaded Pumpkin Soup

  • Prep: 40 mins
  • Cook: 6 hrs
  • 40 mins

    6 hrs

    6 hrs 40 mins

  • Yields: Approx 8 bowls.

Ingredients

1.2 kg Kent pumpkin

400g potato

250g bacon (short cut)

200g sweet potato

200g brown onion

1 tbs crushed garlic

2 tsp curry powder

3 tbs vegeta

1 ltr hot water

Light sprinkle of nutmeg

250ml Philadelphia Cream

Directions

1Peel and dice all vegetables.

2Add all ingredients (except cream) to SC.

3Blitz when soft and add

4250ml Philadelphia cream for cooking and cook for a further hour.

5Cook on high for approx 6 hrs.

6Cooked in 6 litre SC.

7Serve topped with a little crispy bacon and warm crusty bread.

Submitted by Sharon King

00:00

7 Reviews

Sharon King

July 13, 2017

Hi ladies, all up its cooked for approx 6 hrs, so blitz and add the cream around the 5 hr mark then cook for a further hour.
The cream I used is Philadelphia Cooking Cream (not the cream cheese variety but found in the same cold section with the cream cheeses at woolies).
Any vegetable (or chicken) stock would be fine to use.

Kate

July 9, 2017

Im confused by whats written, do you cook all together for 6 hours on low than blitz it than add cooking cream then cook it for another hour ??

Hi

You should be able to get the Vegeta in Woolies as we can here in Qld. But you could substitute another vege one if not 🙂
I’ll check with Sharon regarding the Philadelphia in her recipe and ask her to pop by and answer to be sure

Stephen Raffaele

July 5, 2017

Is Philadelphia Cream the same as Philadelphia Cream Cheese? And I Googled Vegeta and it seems to be vegie stock powder. Is this true and is it worth trying a different stock powder, as I am not sure if I can get Vegeta in Western Australia.

Sharon King

June 22, 2017

So sorry Darren, I just saw your comment. Only difference would be added sweetness. Let me know how you go!

Amanda Morgan

June 19, 2017

Easy and delicious. Thankyou so much!

Darren Comley

June 11, 2017

That sound lovely Sharon, thanks for posting it and I will try this in my next pumpkin soup batch.. Can you see any difference in flavour/texture/outcome if I was use a butternut p instead

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