Method
- Place the pumpkin, onion and stock in the slow cooker.
- Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.
- Cool for 10 minutes.
- Using a stick blender, blend until nice and smooth.
- Stir in the cream.
- Season to taste and serve.
Ingredients
1kg peeled, chopped pumpkin
2 small onions, peeled and chopped
1 litre vegetable stock
½ cup of cream
Notes
Optional: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.
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© 2019 IGA Recipes.