Submitted by Sarah Rhodes
Creamy Pumpkin Soup
Serving: 4
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Scroll Down To Share What You Think
A tasty and delicious pumpkin soup.
A family favourite and is a regular rotation in winter
Delicious! Didn’t have nutmeg so used 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground ginger. Yum!
Delicious! The bacon adds a great depth of flavour.
Made this soup today was yum thank you
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!
Made this, this morning & just had some for Lunch Yummo
I added garlic & also used chicken stock