Soups are a big part of winter cooking in my kitchen - and pumpkin soup is a family favourite. In this bonus edition post - you are getting two of my most favourite pumpkin slow cooker soup recipes.
The first is the 'classic' or basic pumpkin soup recipe, perfect for the whole family, made with inexpensive seasonal ingredients, it's a winner in the budget cooks book too. The second recipe is pumpkin and curried kumara (sweet potato) - a real tasty winter tummy warmer! Yumo! Enjoy!
Pumpkin Soup
The classic, perfect for the whole family. Put this on after breakfast and you'll have thick, delicious pumpkin soup at lunch time!Serves 6-8
Cook on high for 3 hours
1kg pumpkin, butternut, squash - any kind of pumpkin
3 large onions
1 Tbsp dried garlic granules (3 fresh cloves peeled, crushed)
1 Tbsp dried chicken stock powder
1 litre warm water
Put the warm water, garlic granules and stock in the slow cooker, stir to dissolve stock powder.
Peel and de-seed pumpkin and chop flesh to 1cm cubes, add to slow cooker.
Peel and finely chop onion, add to slow cooker.
Cover and cook on high for 3 hours.
It's ready when you can see the contents is mashable. Add about a tablespoon of butter, and use a potato masher, whisk or immersion blender to mash the soup. If it is too thick, thin with hot water, milk, coconut milk or warm chicken stock.
My family like it thick, served as is, with a huge grind of freshly cracked pepper on top, and a grainy bread or roll.
Curry Pumpkin and Kumara Soup
Serves 6-8Cook on high for 3 hours
The quantity of curry powder produces a wonderful, warming curry flavour that blends well with the vegetables - this is one of my favourite pumpkin soups for sure, because of the curry! The split peas cooked in cold water to start just 'mush' into the mix and are not able to be seen or tasted, they are added to stretch the food budget, and sneak in some extra nutrition!
500g pumpkin, peeled and de-seeded, chopped to 1 cm dice
500g kumara (sweet potato), peeled and chopped to 1 cm dice
2 large onions, peeled and finely chopped
1 cup dried yellow split peas
1.25L cold water
1 Tbsp dried chicken stock powder
1 Tbsp dried garlic granules (or 3 cloves garlic peeled and crushed)
1 Tbsp hot curry powder (use less or use a mild curry if serving to children)
As soon as you know you are going to make this soup, get the slow cooker out, combine the stock, dried yellow peas and the COLD water in the slow cooker and turn it on.
Add the vegetables, cover and cook on high for 3 hours.
It's ready when you can see the contents is mashable. Add about a tablespoon of butter, and use a potato masher, whisk or immersion blender to mash the soup. If it is too thick, thin with hot water, milk, coconut milk or warm chicken stock. (Coconut milk will quieten the curry flavour down if you've been a bit generous!)
My family like it thick, served as is, with a huge grind of freshly cracked pepper on top, and a grainy bread or roll.
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Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!
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