June 26, 2022
1/2 Butternut pumpkin
1 small sweet potato
500 ml water.
1 tsp garlic granules
1/2 tsp sweet paprika
1 tsp mild curry powder
1/2 tsp mixed herbs
2 tsp chicken stock powder
2 rashers bacon diced
Sour cream to taste.
1Peel and prepare sweet potato and pumpkin.
2Place all ingredients except bacon and Sour cream into slow cooker bowl,
3Add enough water to not quite cover contents.
4Cook on high for 3-4 hours or until veggies are cooked.
5When cooked, remove about half of the liquid and set aside.
6Blitz the soup, slowly adding sufficient liquid until smooth and a desired consistency.
7Fry off bacon pieces until crispy, drain and add to soup.
8Sour cream can be added to soup or to individual serving.
1I used small portions to fit the 2.5L Westinghouse double pot slow cooker
2Ingredients can be altered and quantities increased / decreased to taste.
3I add the Sour cream to individual serving as my wife is not a fan.
4Keeps well in fridge for a few days.
5Don't forget the crusty bread.
Submitted by Greg Mofflin
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