Creamy Pumpkin Soup

Submitted by Sarah Rhodes

Creamy Pumpkin Soup

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Serving: 4
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


  • 1.5kg pumpkin, peeled, seeded, chopped
  • 4 rashers of bacon
  • 1 onion, finely chopped
  • 1 Litre Vegetable Stock
  • ½ cup cream
  • ¼ tsp grated or ground nutmeg
  • freshly ground black pepper, to taste (optional, I don't use pepper)
  • sour cream, to serve (also optional)


  • 1. Place pumpkin, onion, bacon & stock in the slow cooker.
  • Cook on HIGH for about 2-2.5 hrs (or until pumpkin is soft)
  • 2. Transfer mixture to a blender, in batches, and puree.
  • 3. Return to the SC. Stir in cream, nutmeg and pepper (optional).
  • 4. Cook until heated through.
  • 5. Serve with fresh crusty bread and sour cream.

6 thoughts on “Creamy Pumpkin Soup”

  1. Delicious! Didn’t have nutmeg so used 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground ginger. Yum!

  2. Made this for my family tonight. Absolutely delicious! I added two extra pieces of shortcut bacon (just had them on hand), and used chicken stock instead of vegetable and I also added about two tablespoons of minced garlic. Really flavourful!

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