Pumpkin Soup

Submitted by Tamara Cox

Pumpkin Soup

5 from 1 vote
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4


  • 1 whole Kent pumpkin
  • 6 medium to large white potatoes
  • 2 massell chicken stock cubes
  • 3 Birdseye frozen spinach blocks
  • 1 litre of water (this works for us but use more or less depending on how thick/thin you like your soup)
  • 3 rashers of bacon


  • Cut up pumpkin and potatoes to fit in slow cooker,
  • Crumble stock cube over pumpkin and potato, add water.
  • I cooked on high for about 4-5 hrs but you could probably put on low and leave overnight. Puree.
  • I fried up bacon and stirred through after I had puréed
  • Could use bacon as garnish.

5 thoughts on “Pumpkin Soup”

  1. When you say 2 massell 7 chicken stock cubes what does 2 massell mean?
    Does the recipe call for 7 chicken stock cubes or 2 chicken stock cubes

  2. I make this all the time, kids love it and for the big kids I take half and fry a tablespoon of Thai red curry paste and then add the soup and half a can of coconut milk

  3. 5 stars
    We made this without the spinach and bacon and it was amazing even my brother who doesn’t eat healthy loved it xx

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