May 29, 2016
Roasted Sweet Potato and Pumpkin Soup for your slow cooker!
6 hrs 15 mins
1x butternut pumpkin
3x small sweet potatoes
1x leek or brown onion sliced
4x cups chicken stock
1x tin Coconut milk
Salt and pepper to season
1Step 1: Preheat oven on 180 deg
2Peel and chop pumpkin and sweet potato and place them on an oven tray drizzle with oil and season with salt and pepper and pop into the oven for 20-30mins
3Step 2: When the vegetables are lovely and roasted place them into a slow cooker followed by the rest of the ingredients and cook on low for 6-8 hours.
4Step 3: Blend well and serve with a delicious cheese and garlic bread.
Submitted by Jarrah King
September 4, 2019
what size butternut pumpkin did you use? and how large is the coconut milk tin? This looks amazing and I’d love to try it.
July 31, 2018
One of our favourite soups
April 29, 2018
Looks great. Are you using fresh parsley and coriander or dried? Thank you.
July 30, 2017
Made a batch of this for my wife’s work lunch this week. She said it was awesome. Even my 15 yo son tried it and then took a bowl for his lunch (so that is a win). Easy to make. I did forget to put in the garlic (shh) but it was still thumbs up all round.
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