Name: Slow cooker pumpkin soup
Ingredients: 1.5kg jap pumpkin, peeled and cut into pieces; 3 medium potatoes, peeled and quartered; 1 brown onion, quartered; 1 tsp curry powder; 1L chicken stock; 1 cup thickened cream

Ingredients

Scale

1.5kg jap pumpkin, peeled and cut into pieces
3 medium potatoes, peeled and quartered

1 brown onion, quartered

1 tsp curry powder

1L chicken stock

1 cup thickened cream

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Instructions

Place the pumpkin, onion, and potato into the slow cooker.
Sprinkle over the curry powder, and pour in the chicken stock. Put on the lid, and switch on. Cook on low for 6-8 hours or high for 4-5 hours.
Once cooked, blend everything with a stick blender. Add in the cream, and blend again.
Serve with crusty bread, sour cream and a sprinkling of chives.