Slow cooker pumpkin soup. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Pour in enough chicken broth to cover the pumpkin.
This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup.
It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices.
So onto the recipe, I cannot wait to hear what you think of my Slow Cooker Pumpkin Soup.
You can have Slow cooker pumpkin soup using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Slow cooker pumpkin soup
- Prepare 1.2 kg of Kent pumpkin.
- You need 5 cloves of garlic.
- You need 1 of large onion.
- Prepare 1 L of sodium reduced chicken stock.
- Prepare 50 g of cream cheese.
- You need Half of block feta cheese.
- Prepare Handful of chopped chives.
Delicious creamy pumpkin soup with lovely garlic curry flavours and cream to finish. This slow cooker pumpkin soup is an easy and comforting meal, made with ingredients you probably already have on hand. Only a few minutes of prep work required! Slow Cooker Pumpkin Soup smells amazing as it cooks.
Slow cooker pumpkin soup step by step
- Remove seeds and rind from pumpkin, cut into chunks..
- Stir fry diced onion and minced garlic in slow cooker pot.
- Add pumpkin to pot, along with stock..
- Set for 6 hours on low..
- After soup is done, mash the pumpkin pieces with a potato masher..
- Stir in the cream cheese and stir thoroughly to ensure it is well distributed..
- Top of crumbed feta cheese and chopped chives to your liking..
This dish capitalizes on the natural earthy and nutty taste of the pumpkin. Spices like nutmeg and cinnamon complement this dish nicely and bring the fall flavors. Also, the aromatics and the curry paste make this dish more savory. Place the pumpkin, onion and stock in the slow cooker. Using a stick blender, blend until nice and smooth..