Name: Slow-cooked pumpkin soup
Prep time: 20 min
Cook time: 390 min
Total time: 410 min
Yield: 6
Ingredients: 30 gram butter; 1 tablespoon olive oil; 1 large leek, sliced thinly; 1.8 kilogram pumpkin, chopped coarsely; 3 cup (750ml) chicken stock; 3 cup (750ml) water; 1/2 cup (125ml) pouring cream; 2 tablespoon finely chopped fresh chives

Slow-cooked pumpkin soup

Hot, creamy and hearty, this beautiful comfort food recipe is absolutely beautiful and fragrant after slow cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.

Serves 6

Prep

20M

Cook

6H 30M

Marinate

10M

Total

6H 50M

Ingredients

30 gram butter

1 tablespoon olive oil

1 large leek, sliced thinly

1.8 kilogram pumpkin, chopped coarsely

3 cup (750ml) chicken stock

3 cup (750ml) water

1/2 cup (125ml) pouring cream

2 tablespoon finely chopped fresh chives

Method

1.Heat butter and oil in large frying pan; cook leek, stirring, until soft.

2.Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.

3.Cool soup 10 minutes. Blend or process soup, in batches, until smooth. Return soup to cooker. Cook, covered, on high, about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.

4.Serve soup topped with remaining cream and chives.

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