1 / 1 Picture by: LOVEBREEZY
Slow cooker pumpkin soup
- 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.
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