Submitted by Nathalie Madden
Pumpkin Soup
Serving: 6
Ingredients
- 900g Kent Pumpkin
- 900g Butternut Pumpkin
- 900g Jarrandale Pumpkin
- 1 sweet potato
- 2 potatoes
- 150g bacon pieces
- 1 Small Onion
- 1 crushed garlic clove
- 2 carrots Carrots
- 1 litre chicken stock
- Thickened Cream or Sour Cream (optional)
Instructions
- Wash, peel and chop pumpkins, carrots, potatoes, sweet potato and onion
- Place all veggies in slow cooker along with the chicken stock, garlic and bacon pieces
- Cook on high for 3 - 4 hours
- Use a stick blender to puree to desired consistency
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I made this today, It was absolutley delicious, I only had Butternut & Kent pumpkins but I used a big piece of Kent pumpkin & added 2 x rashers of bacon – trimmed off the fat and sliced into pieces, garlic and at the end I added a small carton of coconut cream (200ml) in place of cream,
I put this on 6 hours low & 1 hour on high
Thank you ☺️
I made this today, It was absolutley delicious, I only had Butternut & Kent pumpkins, but I used a big piece of Kent pumpkin (to make up for the jarrandale) & The bacon pieces i used 2 x bacon rashers – trimmed off the fat and and at the end, I added a small carton of coconut cream (200ml) in place of cream
I put this on 6 hours low & 1 hour on high
Thank you ☺️
So wonderful to hear you enjoyed it! And thanks so much for coming back and leaving your feedback – we so appreciate that 🙂