Regravity I write stuff, you might like to read some.

Down here in the “Great Southern Land” (that’s Australia) Winter is just rearing its head and soup season is nearly upon us.

So here is my patented* “Souper-Simple Slow-Cooker Pumpkin and Sweet Potato Soup” to warm the cockles of your hearts, and… er… other bits.

Enjoy!

Ingredients:

• One Butternut (or other) Pumpkin
• Two and a half Cups of Vegetable Stock
• One White Onion
• Two Potatoes, Washed
• One quarter of a Cup of Finely Chopped Parsley
• A pinch (or two) of Roast Garlic Powder / Sprinkle
• One Sweet Potato
• One quarter of a cup of whole cream
• Salt (to taste)
• Pepper (to taste)

Recipe:

1. Peel, chop and dice pumpkin, potatoes, onion and sweet potato.
2. Add chopped ingredients to slow cooker.
3. Add the two and a half cups of vegetable stock to the slow cooker.
4. Add salt and pepper (to taste)
5. Stir mixture thoroughly and add in parsley, garlic powder / sprinkle and cream (to taste)
6. Place the lid on the slow cooker and set to high for two hours or low for three and a half hours.
7. Once the soup has reduced you may like to use a hand masher or blender to smooth out as preferred.

Serving suggestions:

• Add a dollop of sour cream and fresh parsley to a freshly served bowl.
• For croutons, make two pieces of browned toast and break up into a freshly served bowl.

*ok so by ‘patented’ I really mean, don’t steal this and put it in your own cookbook or my cooking goons** will come around and break your legs.

** yeah I really don’t have any goons to speak of…

Tags: Cream, Garlic, Onion, Parsley, Pumpkin, Slow Cooker, Sweet Potato, Vegetable Stock, Winter

This entry was posted on Monday, May 21st, 2012 at 15:49 and is filed under Recipes. You can follow any comments to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.