Pumpkin & Sweet Potato Soup
April 20, 2019
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
-
45 mins
6 hrs
6 hrs 45 mins
Directions
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 :)
Submitted by Paulene Christie
15 Reviews
Paulene @ Slow Cooker Central
May 18, 2019
You could do so before serving if you wanted to I guess 🙂
Julie Blacker
May 17, 2019
I tried this but added some ginger as well very yummy
Samantha Duncan
May 17, 2019
Just wondering, could you add cream to this?
Lynn Leach
May 16, 2019
Made this last night. Delicious and a huge hit with the family. Used only 1 lt of stock and it was so thick and rich. Yum! (And I am not a big fan of pumpkin)
Lianne
May 14, 2019
Absolutely loved this recipe, used 1L veggie stock and 500ml chicken stock an it was perfect. Also froze well for lunches. Made with pumpkin not butternut.
Alison Winning
May 14, 2019
I have made plenty of pumpkin soup in my time but this is my favourite. It is full of flavour and so easy to make. I only used half a butternut pumpkin as it was thick enough. Next time a whole pumpkin and extra stock, to make it go further. I just put everything in the slow cooker without roasting the pumpkin.
Sharon Harbort
May 12, 2019
In the slow cooker now just wondering if it can be frozen Ta
Lisa
May 5, 2019
And I didn’t roast the pumpkin first.
Lisa
May 5, 2019
Best pumpkin soup ever my husband just said. And I loved it too even though I’ve never been a fan of pumpkin soup
Just added a bit of nutmeg and only 1 onion
Used a home grown butter nut pumpkin
All the kids loved it too and gave some to my neighbour who thanked me
Nigel Smit
May 5, 2019
This is a family favourite in our house, loved by the whole family.
I also add 2 tsp of minced ginger.
Mel R
May 2, 2019
Perfect recipe, I’m not the average housewife my husband actually cooks more than me. I used Chicken stock and drained half the liquid before blending and it came out perfectly.
Ela
April 29, 2019
I made a huge batch. Used normal pumpkin as it was home grown. I thought I’d have heaps for left overs. Kids polished it off. It was a hit here.
Ashlea
April 29, 2019
Absolutely love this recipe, I didn’t roast just chucked it all in, I used 1.5L of stock, came out amazing!!! The flavour alone from the vegetables really shines. No cream required!!!! Will make again.
Courtney Pate
April 26, 2019
Fantastic warm hearty soup. Was very thick after blitzing it all but that’s how we like it anyway. Added some pepper but would love to try it with a spice next time.
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Paulene @ Slow Cooker Central
May 19, 2019
Yes 🙂