Pumpkin soup with a twist

This pumpkin soup recipe works best cooked in a slow cooker. Add some chillies to give it a zing.

Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker. Season with salt and pepper. Cook for several hours until vegetables are tender.
Turn off the heat and allow to cool. Using a food processor or stick blender, process until smooth.
Stir through the cream and chilli powder (if desired). Warm the soup through again, season to taste and serve.

Source

3/4 medium sized butternut pumpkin, skin and seeds removed, chopped

2 medium potatoes, chopped

1 onion, chopped

1-1 1/2 tsp mild curry powder

salt and cracked black pepper

2 1/2 cups vegetable stock

1 cup full cream

chilli powder to taste, if desired

Mixing Bowl Set

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up