Pumpkin Soup #slowcooker
Delicious and impressive for Halloween or you can use other squash for all year treat. You can add some crushed chillies for a little kick if you prefer.
Recipe from my latest book The Low Carb Slow Cooker by Sarah Flower
Nutritional information Per Serving
15.4g net carbohydrates
450g pumpkin, diced
1 red onion, diced
1 garlic clove, crushed
1 medium sweet potato, diced (including skin)
2 sticks of celery. diced
4 Tomatoes, peeled and chopped
2 teaspoons of tomato puree (optional)
2cm grated fresh ginger
1 tsp grated nutmeg
½ tsp ground coriander
750ml vegetable, chicken or bone stock
juice from half Lemon juice
Seasoning to taste
Preheat the slow cooker, following the manufacturers recommendations.
Meanwhile prepare the vegetables.
Place the vegetables into the slow cooker. Add all remaining ingredients.
Place on high and cook for 6 hours.
Cool slightly. Use electric hand blender to puree and keep on warm until ready to serve. Season as required.
For impressive presentation, use hollowed pumpkins as serving dishes.