Crock Pot Pumpkin Soup
Ingredients
1oz (30g) butter
2lb (1kg) Pumpkin – peeled and cut into inch square pieces
1 medium onion
2 cloves stuck into the onion
2 tspn sugar
salt to taste – pinch
2½ cup Chicken Stock
1 cup Milk
Nutmeg to sprinkle on top
Method
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Source: PartyBluPrintsBlog
Ingredients
1oz (30g) butter
2lb (1kg) Pumpkin – peeled and cut into inch square pieces
1 medium onion
2 cloves stuck into the onion
2 tspn sugar
salt to taste – pinch
2½ cup Chicken Stock
1 cup Milk
Nutmeg to sprinkle on top
Method
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Source: PartyBluPrintsBlog