Pumpkin Soup | Crockpot Soup
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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.
Cooking Steps
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.
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