Slow Cooker Pumpkin Soup
Pumpkin Soup is family favourite and can be made with ingredients you usually have on hand at home. If you don't have a crock pot then this recipe can be cooked on the stove top quite quickly as well.
Ingredients
- 1.5 kg Pumpkin chopped with skin and seeds removed
- 3 rashers bacon
- 1 largish onion
- 1 large carrot peeled and chopped
- 3 medium tomatoes chopped
- 1.5 litres of vegetable or chicken stock
Instructions
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Chop the bacon and onion roughly and pop into fry pan and cook till lightly browned. Place into the slow cooker.
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Add the stock, pumpkin, tomatoes, carrot and bacon and onion mix.
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Cook on low for 4-6 hours.
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When slightly cooled, use a stick blender to puree till as smooth as you like.
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Serve on its own or with a dollop of sour cream and sprinkles with chives or parsley.
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Freeze the leftovers if you like. (or if there’s any left)!
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To make this recipe vegan use vegetable stock and omit the sour cream.
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You can also make this recipe on the stove top and cook until all the veggies are tender.
Nutrition Facts
Slow Cooker Pumpkin Soup
Amount Per Serving
Calories 204
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 487mg21%
Potassium 1615mg46%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 15g17%
Protein 7g14%
Vitamin A 35240IU705%
Vitamin C 49mg59%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.