Slow Cooker Pumpkin Soup
This nourishing pumpkin soup made in the slow cooker, is a healthy and inexpensive meal that can be prepared and cooked ahead of time.
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Servings: 8 serves
Calories: 295kcal
Cost: $5
Equipment
- Frying pan
- slow cooker (crockpot)
- stick blender food processor or Thermomix (optional)
Ingredients
- 30 g butter
- 1 tbs olive oil
- 1 leek finely sliced
- 1 brown onion finely diced
- 2 tsp minced garlic or 2 cloves, crushed
- 2 kg pumpkin chopped (butternut or jap etc).
- 1 litre liquid chicken stock
- 300 ml thickened cream
- fresh chives finely chopped, to serve
Instructions
- Heat the butter and olive oil in a frying pan over medium heat. Add the leek, onion and garlic and cook, stirring, for 5 minutes or until the leek and onion have softened. Transfer to a slow cooker/crock pot. Note: if you have a searing slow cooker, you can saute the leeks in it on the stovetop instead of using a frying pan.
- Add the pumpkin and liquid chicken stock. Cook for 4 hours on HIGH or 8 hours on LOW (or until the pumpkin has softened).
- Use a stick blender to blend until smooth. Add 150ml of the cream and stir through.
- Serve the soup with fresh chopped chives and the remaining cream.
Notes
RECIPE NOTES & TIPS:
- Be very careful when blending hot soup!
- Store slow cooked pumpkin soup in the fridge for 3-4 days. Reheat well to serve.
- Freeze pumpkin soup in an airtight container for up to 3 months. Thaw then reheat thoroughly before serving.
- Swap cream for evaporated milk for a low fat option.
- Substitute the chicken stock for vegetable stock for a vegetarian option.
- For a spiced option, add a little curry powder when sauteing the onion, garlic and leek.
- Add a little chilli powder and swap half the cream for coconut cream for an asian twist.
- You can substitute the chives for any other fresh herbs such as parsley, thyme, or coriander if you prefer.
- Try a dollop of sour cream or greek yoghurt with the herb garnish instead of a drizzle of cream.
- Crispy bacon pieces sprinkled on top always add an extra 'yum' flavour.
- Croutons are another option to sprinkle over the top.
- Freshly grated parmesan adds another taste dimenson as well
- Serve your slow cooker pumpkin soup with bread to soak up all the flavour. Try soft fresh bread rolls, a crusty breadstick buttered well, or warmed foccacia, toasted ciabatta or Turkish bread!
Nutrition
Calories: 295kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 221mg | Potassium: 1065mg | Fiber: 2g | Sugar: 11g | Vitamin A: 22120IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 3mg
