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Slow cooker pumpkin soup
This easy soup will really warm you up on a chilly evening!
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 medium pumpkin, seeded and cubed
- 1 medium onion, chopped
- 750ml chicken stock, or as needed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 2 small cinnamon sticks
- 2 bay leaves
- 125ml double cream
Method
Prep:30min ›
Cook:4hr ›
Ready in:4hr30min
- Heat the olive oil in a large frying pan over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken stock to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon and bay leaves into a piece of muslin, and place in the slow cooker. Cover and cook on Low for 4 hours.
- After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.
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Reviews & ratings
Average global rating:
(27)
Reviews in English (23)
OMG! I just made this and had a bowlful with some crusty bread, it was delicious, Will warm the cockles of your heart on a cold winters night! and it smelled gorgeous when cooking it, its creamy, and tasty, i would recommend giving this a go - 17 Oct 2014
Seemed bland on day 1, but after it rested in the fridge overnight it tasted much nicer! - 05 Nov 2015
I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again - 29 Nov 2008 (Review from Allrecipes US | Canada)
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