Slow Cooker Pumpkin Soup
Servings: 4
Calories: 204kcal
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.
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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
- Chop the bacon and onion roughly and pop into fry pan and cook till lightly browned. Place into the slow cooker.
- Add the stock, pumpkin, tomatoes, carrot and bacon and onion mix.
- Cook on low for 4-6 hours.
- When slightly cooled, use a stick blender to puree till as smooth as you like.
- Serve on its own or with a dollop of sour cream and sprinkles with chives or parsley.
- Freeze the leftovers if you like. (or if there’s any left)!
- To make this recipe vegan use vegetable stock and omit the sour cream.
- You can also make this recipe on the stove top and cook until all the veggies are tender.
Nutrition
Calories: 204kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 487mg | Potassium: 1615mg | Fiber: 4g | Sugar: 15g | Vitamin A: 35240IU | Vitamin C: 49mg | Calcium: 102mg | Iron: 3mg
