Slow cooker pumpkin, carrot and pear soup

    6 hours 10 min

    Pumpkins aren't just for carving, they are absolutely delicious in a soup! Slow cookers are ideal for soups as they cook vegetables slowly and gently allowing all of the wonderful flavours to be maintained. Start this before work and come home to dinner!


    Hampshire, England, UK
    3 people made this

    Serves: 8 

    • 1 medium pumpkin, peeled and cubed
    • 2 carrots, peeled and cubed
    • 2 large pears - peeled, cored and diced
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 2 shallots, finely chopped
    • 2 tablespoons olive oil
    • 1 handful dried cranberries, finely chopped
    • creme fraiche, to serve

    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Preheat the slow cooker to Low setting.
    2. Combine all of the ingredients in the slow cooker, except the oil, cranberries and creme fraiche, give a stir then cover and cook on Low for 6 hours until the vegetables are tender and breaking apart.
    3. Meanwhile, warm the oil in a frying pan over a high heat. Add the cranberries, lower heat to medium and cook and stir for just a few minutes. Remove and place on kitchen paper to drain.
    4. If desired, blend the soup in a food processor or using a handheld stick blender until smooth. Reheat in a clean pan if necessary then ladle into warmed bowls. Place a sprinkling of cranberries on top to garnish and a dollop of creme fraiche.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)