Slow-Cooker Garam Masala Pumpkin Soup
Created by ImPat on February 24, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 6h
- Recipe #29108
Ingredients
- 1.5 kilogram whole pumpkin (butternut pumpkin, peeled)
- 500 grams sweet potato (peeled, orange potato)
- 1 brown onion (large onion, chopped)
- 2 teaspoons garam masala (plus extra to sprinkle)
- 3 cups vegetable stock
- 1/2 cup thickened cream (plus extra to serve)
- 90 grams sliced bread (3 slices, pumpkin & sunflower seed bread suggested)
- 20 grams butter
- 2 tablespoons pepitas
How to Make
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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.
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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.
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Step 3: Remove and discard crusts from bread and cut bread into 2cm cubes.
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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.
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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.
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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.
Nutritional Facts
- 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