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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Slow Cooker Pumpkin Apple Soup Recipe

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This recipe for Slow Cooker Pumpkin Apple Soup is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium sized pumpkin, peeled, seeds removed and cut into 1" chunks
1 potato, peeled and cut into chunks
1 medium white onion, peeled and chopped
2 cooking apples, peeled, cored and cut into chunks
4 cloves garlic, roughly chopped
2 cups vegetable stock
2 tsps ground cinnamon
1 tsp dried chilli flakes
½ tsp ground ginger
½ tsp ground cumin
Salt & freshly ground black pepper
Extra stock or milk to thin soup as required

To Serve: (Optional)
Milk or cream to serve
Pumpkin seeds (pepitas)
Chopped fresh red chilies

Directions:
Directions:
Place the prepared pumpkin, potato, onion, apples, and garlic into the slow cooker pot turned to high.

Add the vegetable stock to the pot. Sprinkle over the spices, and give everything a stir.

Cook on high for 4 hours, or on low for 8 hours.

Using a handheld blender, blend everything until smooth and season with salt and pepper to taste, if desired.

If the soup is too thick for you, add the extra hot stock and blend to combine. Alternatively, you can also add some milk and mix thoroughly.

Turn the slow cooker to low until ready to serve.

To serve, ladle into warmed bowls or hollowed-out pumpkins, and garnish with a swirl of milk or cream, pumpkin seeds, and/or chopped fresh red chilies. Enjoy

 

 

 

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