My luxurious Slow Cooker Pumpkin soup is a healthy delicious lunch ~ Perfect for Halloween is super easy to make and absolutely delicious.
As you have probably guessed, it’s Pumpkin season. They are literally everywhere you turn in various forms. The round ones you carve, seasonings and of course they are even in your lattes. You simply can not get away from Pumpkins.
But what annoys me with Pumpkins, is the waste. Many people buy them to carve and then anything from 24 hours later to 7 days later they get thrown away. It is a food after all, so why not try cooking with Pumpkin? It is so good for you and easy to cook with.
I like to make a Pumpkin Soup with homemade bread. Once I got my slow cooker, the whole world around me changed and I just started to look for recipes you can do in it. You chop up your ingredients and throw it in that’s it! Super easy and delicious. This is one of my favourite recipes to make at this time of the year.
If you have a large Pumpkin you will easily get enough for soup, pumpkin pie and still some left over. But if you want the best flavour, use the small ones you find in the supermarket near the Butternut squash. Super sweet and delicious.
Here is how to make this Healthy delicious lunch.
1 medium Pumpkin you can add as much as you like or even just a little to taste it is completely up to you to make it your own. I usually add around half of a medium sized pumpkin to feed 5 of us and make a pie from the rest.
3 Carrots – Diced
2 Medium potatoes – Diced
1 Red onion – Thinly sliced
2 tsp Nutmeg
1 tsp mixed spice
A sprinkle of cinnamon powder
A sprinkle of Cracked black pepper
2 pints of chicken or vegetable stock (you can add more or less to alter the consistency)
Salt and pepper to season
Squirt of honey (Optional)
1 cup of double cream (Optional)
Cube the pumpkin, first removing the threads and seeds, peel the skin off.
Dice the potatoes, onion & Carrot
Mix up the stock cube and pop in your herbs and spices
Add the stock mix to the slow cooker, pop in the pumpkin and all the other veggies. You can add more water if you want the soup to be thinner.
Cook on low for around 4-5 hours or High for 2-3 hours and the blitz in a blender until it’s smooth, add in the cream and enjoy with some freshly made crusty bread. (Slow cooker bread recipe coming soon.)