Slow cooker pumpkin soup. A slow cooker pumpkin soup is perfect for a healthier dinner that you can prepare and get cooking ahead of time. This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup. It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices.
Ingredients of Slow cooker pumpkin soup
- You need 1.2 kg of Kent pumpkin.
- Prepare 5 cloves of garlic.
- It’s 1 of large onion.
- It’s 1 L of sodium reduced chicken stock.
- It’s 50 g of cream cheese.
- You need Half of block feta cheese.
- It’s Handful of chopped chives.
What other people thought of the recipe "Slow Cooker Pumpkin Soup". Trim skin off pumpkin and cut into even sized pieces.slow cooker pumpkin soup recipe; Peel potato and cut into even sized pieces. Peel carrot and cut into even sized pieces. Place all vegetables into slow cooker.
Slow cooker pumpkin soup instructions
- Remove seeds and rind from pumpkin, cut into chunks..
- Stir fry diced onion and minced garlic in slow cooker pot.
- Add pumpkin to pot, along with stock..
- Set for 6 hours on low..
- After soup is done, mash the pumpkin pieces with a potato masher..
- Stir in the cream cheese and stir thoroughly to ensure it is well distributed..
- Top of crumbed feta cheese and chopped chives to your liking..
In a mug, mix stock and spices. Using a stick blender, blend mixture, until smooth. Ladle soup into bowls, drizzle over remaining cream over soup, scatter over chives and serve with bread. This slow cooker pumpkin soup is a perfect winter soup and so easy to make. Cook a big batch and freeze some for those extra cool days.