February 24, 2018
Comfort Food, Soups/Stews, Dairy,
Vegetables, Pumpkin , Sweet Potato/Yam, Indian, Budget-Friendly, Potluck, Winter, Weeknight Meals, Slow Cooker, Vegetarian, Heavy Cream more
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"From Super Food Ideas July '17."
Cut pumkin and sweet potato into 8cm pieces and place in a slow cooker with onion, garam masala, stock and 1 cup water and cover with lid and cook on low for 6 hours or on high for 3 hours or until vegetables are tender.
Turn cooker off and using a stick blender, blend soup until smooth ad then stir in cream and season with salt and pepper.
Remove and discard crusts from bread and cut bread into 2cm cubes.
Melt butter in a frying pan over medium high heat and add bread and cook, tossing for 3 minutes or until lightly browned and then drain on paper towel.
Ladle soup among serving bowls and drizzle with extra cream and top with bread and pepitas and sprinkle with garam masala masaland serve.
NOTE - This soup can be made ahead to the end of step 2 and then cool completely and transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
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