Pumpkin soup with a twist

Posted by adm On December - 8 - 2011

How to cook Pumpkin soup with a twist


  • 3/4 medium sized butternut pumpkin, skin and seeds removed, shredded
  • 2 medium potatoes, sliced
  • 1 onion, shredded
  • 1-1 1/2 teaspoons mild curry pulverise
  • salt and cracked black peppercorn
  • 2 1/2 cups vegetable strain
  • 1 cup full emollient
  • chilli powder to tasting, if desired

How to:

  • Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker. Season with salt and peppercorn. Cook for several hours until vegetables are tenderise.

  • Turn off the heat and allow to poise. Using a food processor or stick liquidiser, process until polish.

  • Stir through the cream and chilli pulverize (if desired). Warm the soup through further, season to taste and serve.

  • Evaporated milk can be used rather than cream for lower fat. This soup was cooked in a 6-litre slow cooker. You may need to adjust recipe slightly to wooing your cooker.

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