Crock Pot Pumpkin Soup
|
| Ingredients |
| 1oz (30g) |
butter |
| 2lb (1kg) |
Pumpkin peeled and cut into inch square pieces |
| 1 |
medium onion |
| 2 cloves |
stuck into the onion |
| 2 tspn |
sugar |
| salt |
to taste pinch |
| 2½ cup |
Chicken Stock make your own, use cubes/powder, or use ready made (this is our choice) OR Vegetable Stock for a Vegetarian Recipe |
| 1 cup |
Milk |
| |
Nutmeg to sprinkle on top |
| Optional |
Bacon or ham bones we have added these before and it works out well, but I prefer the plain pumpkin flavour without.
Dolop of Sour Cream when serving (not for diet conscious). |
| Method |
| 1. |
Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking still turns out great just slightly less intense flavour). |
| 2. |
Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High. |
| 3. |
When ready to serve, remove the onion. |
| 4. |
Puree soup in a blender or use a hand held device. |
| 5. |
Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing just freeze as is. Can add milk when thawed). |
| 6. |
Serve with a sprinkling of Nutmeg and a dollop of sour cream. |
| Notes |
Serves 4
Make extra and freeze
Dont add milk if going to freeze
|
