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Slow cooked pumpkin soup.
Ingredients:
1 whole pumpkin
2 onions
400g bacon
2-3 cups of vegetable stock
2-3 cloves of garlic
2 tbs curry powder
1 tbs dried rosemary
Salt and pepper.
Directions:
Chop it all up and chuck in the slow cooker for 6 hrs on low or 3hrs on high.
Blend with stick blender when done.
Served with homemade croutons and crispy bacon.
*I made my own stock by simmering onion, celery, carrot, garlic, salt and pepper for 1hr on the stove.
*The pumpkin i used weighed 3.7kg.
* I also made a batch that didn’t have any bacon in it. They both tasted the same, so next time i wouldn’t include bacon in it, just on top.
by Kathryne Carroll
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