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