Recipes

Crockpot Pumpkin Soup

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Soup-ity-do-da! Soup-ity-day! My oh my what a wonderful day!

We’ve gotten pretty into the soups over here lately, to the point where I am have set a one soup a week limit because I need variety.

Today’s soup was all orange- pumpkin, carrot and kumara (sweet potato for you Americans) and oh-so easy to make! I always get too excited when preppering for the slow cooker and prepare WAY too many veggies, this time almost two times too much! So I grabbed a freezer bag and loaded it up with the extras, will use it to make our soup next week – win win!

Just chop, peel, chop, plop it in the slow cooker & wait!

Crockpot Pumpkin Soup

  • Servings: 4-6
  • Time: 15mins prep
  • Difficulty: easy
  • Print

Quick and easy customizable soup

Ingredients

  • 1/2 small pumpkin, peeled and chopped
  • 1 carrot, chopped
  • 1 kumara (sweet potato), chopped
  • 1 shallot, chopped
  • 3 cloves of garlic
  • 1 table spoon curry powder
  • 2 teaspoons tumeric
  • 250ml veggie stock
  • 1 can coconut milk or cream
  • Dash of chilli powder
  • Juice of one lime, or a good squirt of lime concentrate
  • Salt to taste
  • You can mix up the veggies, I found butternut is a great squash to use in this soup. I’ve added in capsicum (bell pepper), red onion. Use what you have on hand, Just make sure you have a good liquid to veggie ratio (1:2) or the soup will be too think.

Directions

  1. Chop and slice all the veggies and toss in the crock pot
  2. Pour in the coconut milk and veggie stock, add water to cover the top of the veggies if needed.
  3. Set the slowcooker on high for 3-5 hours, stir occassionally.
  4. Once the veggies are soft, blend in the blender or with a stick blender if you have one.
  5. Garnish with pumpkin seeds, sour cream or any fresh herbs.
  6. 4. Serve hot with a crusty roll or side of your choice.

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