Ingredients
Scale
- 1.5kg Whole Pumpkin, peeled, cut into large chunks (3 1/2 pounds)
- 2 Carrots, large, peeled, cut 3-4cm pieces
- 1 Onion, medium, sliced
- 3 cloves Garlic, halved
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cumin, ground
- 1 teaspoon Curry Powder
- 1/2 teaspoon Paprika, ground
- 1/2 teaspoon Thyme, dried
- 1/4 teaspoon Black Pepper, ground
- Pinch Nutmeg or Cayenne Pepper (optional)
- 3 Cups Vegetable or Chicken Stock/Broth (low sodium), 750mls
- 1 Cup Cream, 250mls
- Salt to Taste
Instructions
- Prepare a large slow cooker with lid on the kitchen bench (see notes below for quick cook pressure cooker instructions)
- Carefully cut the pumpkin in half, scoop out the seeds, then cut into quarters then cut those pieces in half again and then carefully cut off the skin in a thin layer.
- Place the pumpkin in the slow cooker along with the chunky pieces of carrot, onions and garlic.
- Add to this the brown sugar, cumin, curry powder, paprika, thyme and black pepper (and nutmeg or cayenne if using) then pour over the chicken or vegetable stock.
- Lightly stir the ingredients to settle most into the stock.
- Place the slow cooker lid on and cook for 4 hours on HIGH or 6-8 hours on LOW until the pumpkin and carrots are soft and tender, stir once or twice during this time.
- Using a stick blender (or add the hot ingredients to a very large (2 litre+) heat proof blender) blitz the soup until it is completely smooth and silky
- Take a teaspoon and taste a little (its HOT!) and see if you would like to add additional salt at this time, add just half a teaspoon at a time and stir through well.
- Once you are happy with the flavor, pour in the cream and whisk well to fully combine.
- Serve warm with crusty bread or cool completely and store in the fridge in an airtight container for up to 4 days and reheat well before serving
- Alternatively this soup freezes really well, cool completely then place in containers or ziplock bags (see written post above for photo details) and freeze for up to 3 months.
- Enjoy!