Submitted by Nathalie Madden
Pumpkin Soup
Serving: 6
Ingredients
- 900g Kent Pumpkin
- 900g Butternut Pumpkin
- 900g Jarrandale Pumpkin
- 1 Sweet Potato
- 2 Potatoes
- 150g Bacon Pieces
- 1 small Onion
- 1 crushed garlic clove
- 2 carrots Carrots
- 1 litre Chicken Stock
- Thickened Cream or Sour Cream (optional)
Instructions
- Wash, peel and chop pumpkins, carrots, potatoes, sweet potato and onion
- Place all veggies in slow cooker along with the chicken stock, garlic and bacon pieces
- Cook on high for 3 - 4 hours
- Use a stick blender to puree to desired consistency
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