Slow-Cooker Garam Masala Pumpkin Soup
Recipe: #29108
February 24, 2018
Categories: Pumpkin, Sweet Potato/Yam, Indian, Potluck, Slow Cooker, Vegetarian, Heavy Cream, Crockpot Soup, more
"From Super Food Ideas July '17."
Ingredients
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 by Step Method
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
No special items needed.