Submitted by Tamara Cox
Pumpkin Soup
Ingredients
- 1 whole Kent pumpkin
- 6 medium to large white potatoes
- 2 massell chicken stock cubes
- 3 Birdseye frozen spinach blocks
- 1 litre of water (this works for us but use more or less depending on how thick/thin you like your soup)
- 3 rashers of bacon
Instructions
- Cut up pumpkin and potatoes to fit in slow cooker,
- Crumble stock cube over pumpkin and potato, add water.
- I cooked on high for about 4-5 hrs but you could probably put on low and leave overnight. Puree.
- I fried up bacon and stirred through after I had puréed
- Could use bacon as garnish.
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When you say 2 massell 7 chicken stock cubes what does 2 massell mean?
Does the recipe call for 7 chicken stock cubes or 2 chicken stock cubes
Massell is just a brand of stock cubes. I think the 7 was a typo by the recipe submitter so I’ve removed that now
I make this all the time, kids love it and for the big kids I take half and fry a tablespoon of Thai red curry paste and then add the soup and half a can of coconut milk
What a great suggestion Michelle!
We made this without the spinach and bacon and it was amazing even my brother who doesn’t eat healthy loved it xx