A thick, vegetable packed bowl of goodness you'll definitely want to go back for seconds of! Slow cooked soup at it's best 🙂
Prep: 45 mins
Cook: 6 hrs
6 hrs 45 mins
1 butternut pumpkin, peeled and large diced
1 large sweet potato, peeled and large diced
3 medium potatoes, peeled and diced
2 onions, chopped
2 large carrots, sliced
2 tsp minced garlic
1 -2 litres of vegetable stock (use 1L for really thick soup, 2L for runnier.Can also be chicken stock if you prefer non vegetarian option)
1Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise it's flavour in the soup. This step can be skipped and they can be added raw if you prefer a faster prep
2Combine all other ingredients into slow cooker with the pumpkin and sweet potato and cook on high for 3hrs then low for 3hrs, or low for 8hrs.
3Blitz with stick mixer for lovely thick soup.
4You may also choose to blitz only half of the soup if you like to retain some chunks of vegetable through the soup instead 🙂