About this recipe:This easy soup will really warm you up on a chilly evening!
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
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.