Creamy Pumpkin Soup

 

🎃 Creamy Pumpkin Soup (Slow Cooker Style)

👉Ingredients:

◾️2 kg (4.4 lbs) Kent pumpkin, peeled and chopped

◾️2 kg  (4.4 lbs)  butternut pumpkin, peeled and chopped

◾️2 small sweet potatoes, peeled and chopped

◾️1 large carrot, chopped

◾️2 medium potatoes, peeled and chopped

◾️1 large onion, chopped

◾️6 slices of shortcut bacon, chopped

◾️6 cups chicken stock

◾️2 teaspoons minced garlic

◾️1 cup heavy cream (add at the end)

👉Instructions:

✅️1. Chop all the vegetables and bacon.

✅️2. Add everything except the cream into your 6.5-liter slow cooker.

✅️3. Cook on high for 6 hours, until all veggies are soft.

✅️4. Use an immersion blender or regular blender to puree the soup until smooth.

✅️5. Stir in the cream, mix well, and serve hot! 🍵

👉 Tips for Perfect Pumpkin Soup:

▶️1. Roast the pumpkin and sweet potato first for an even deeper flavor.

▶️2. Add a pinch of nutmeg or cinnamon at the end for a warm, autumn touch.

▶️3. Top it with crispy bacon bits or a swirl of cream for that “wow” finish.

Comforting, hearty, and perfect for chilly nights!