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Pumpkin Soup

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

Ingredients
 

  • 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

Instructions
 

  • 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.
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