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.

Course Dinner, Lunch, Slow Cooker, Soup

Cuisine American, Australian

Keyword Crock Pot Meals, Pumpkin Soup, Slow Cooker Meals

Prep Time 30

Cook Time 5

Servings

Calories 204kcal

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