May 24, 2018
5 hrs 20 mins
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
1Cut up pumpkin and potatoes to fit in slow cooker,
2Crumble stock cube over pumpkin and potato, add water.
3I cooked on high for about 4-5 hrs but you could probably put on low and leave overnight. Puree.
4I fried up bacon and stirred through after I had puréed
5Could use bacon as garnish.
Submitted by Tamara Cox
July 9, 2019
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
July 8, 2019
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
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