Slow cooker pumpkin soup. This slow cooker pumpkin soup manages to check several boxes at once. I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. This helps give the finished soup more flavor.
It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices.
A simple soup with pumpkin, chicken broth, onion and some select herbs.
This easy soup will really warm you up on a winter evening!
You can have Slow cooker pumpkin soup using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Slow cooker pumpkin soup
- Prepare 1.2 kg of Kent pumpkin.
- It's 5 cloves of garlic.
- It's 1 of large onion.
- Prepare 1 L of sodium reduced chicken stock.
- It's 50 g of cream cheese.
- It's Half of block feta cheese.
- Prepare Handful of chopped chives.
Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Nothing is easier to make than this Slow Cooker Creamy Pumpkin Soup Recipe - it's great for chilly nights, potlucks and parties, or anytime. Folks, you don't need me to tell you that Pumpkin Season has arrived.
Slow cooker pumpkin soup instructions
- Remove seeds and rind from pumpkin, cut into chunks..
- Stir fry diced onion and minced garlic in slow cooker pot.
- Add pumpkin to pot, along with stock..
- Set for 6 hours on low..
- After soup is done, mash the pumpkin pieces with a potato masher..
- Stir in the cream cheese and stir thoroughly to ensure it is well distributed..
- Top of crumbed feta cheese and chopped chives to your liking..
This soup has flavors of traditional pumpkin soup with a hint of peanut butter flavor, creamy sweet coconut and a hint of spice thanks to cayenne. Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board. Shred chicken with two forks, then add back to the slow cooker. This seasonal slow cooker pumpkin soup recipe is SUPER EASY to make! A perfect Winter warming freezer filler.