Slow-Cooker Garam Masala Pumpkin Soup

4
Servings
10m
Prep Time
6h
Cook Time
6h 10m
Ready In


"From Super Food Ideas July '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (428.3 g)
  • Calories 302.2
  • Total Fat - 12.2 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 32.3 mg
  • Sodium - 439.8 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 4 g
  • Sugars - 4.5 g
  • Protein - 10.1 g
  • Calcium - 124.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

Turn cooker off and using a stick blender, blend soup until smooth ad then stir in cream and season with salt and pepper.

Step 3

Remove and discard crusts from bread and cut bread into 2cm cubes.

Step 4

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.

Step 5

Ladle soup among serving bowls and drizzle with extra cream and top with bread and pepitas and sprinkle with garam masala masaland serve.

Step 6

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.

Tips & Variations


No special items needed.

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