Vegtarian Slow Cooker Pumpkin Soup
4 hours 30 minutes
Slow cookers make life easy, and this vegetarian pumpkin soup is another great example of the quality food it can create.
Diane Sauce
1 person made this
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1kg (approx) pumpkin peeled and diced
- 2 large carrots
- 1 medium onion, diced
- 2 cloves garlic, diced
- 2 bay leaves
- 3 cups (750m)l vegetable stock, or as needed
- 1/2 teaspoone dried sage (or equivalent fresh)
- 1/2 teaspoon salt
- 1/2 to1 tablespoon butter
Directions
Preparation:30min ›
Cook:4hours ›
Ready in:4hours30min
- Heat the olive oil in a large frypan over medium high heat. Add pumpkin, carrots, onion and garlic then cook stirring until lightly browned. Put it all in the slow cooker. Add the stock and sage and salt. Cover and cook on Low for 4 hours.
- When cooked, puree the soup with a stick blender until its at the consistency you like. Stir in the butter until it melts, adjust the seasoning and serve.
