Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker pumpkin soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
So creamy and comforting with coconut milk. Vegan, gluten-free, paleo, and all-around allergy-friendly. Vegan, gluten-free, paleo, and all-around allergy-friendly.
Slow cooker pumpkin soup is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Slow cooker pumpkin soup is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have slow cooker pumpkin soup using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Slow cooker pumpkin soup:
- Make ready 1.2 kg Kent pumpkin
- Prepare 5 cloves garlic
- Take 1 large onion
- Get 1 L sodium reduced chicken stock
- Make ready 50 g cream cheese
- Get Half block feta cheese
- Take Handful chopped chives
Shred chicken with two forks, then add back to the slow cooker. This Slow Cooker Pumpkin Soup is a quick and easy recipe that calls for ingredients that you probably have on hand. How to Make Pumpkin Soup in a Slow Cooker. Nothing is easier to make than this Slow Cooker Creamy Pumpkin Soup Recipe - it's great for chilly nights, potlucks and parties, or anytime.
Instructions to make Slow cooker pumpkin soup:
- Remove seeds and rind from pumpkin, cut into chunks.
- Stir fry diced onion and minced garlic in slow cooker pot
- Add pumpkin to pot, along with stock.
- Set for 6 hours on low.
- After soup is done, mash the pumpkin pieces with a potato masher.
- Stir in the cream cheese and stir thoroughly to ensure it is well distributed.
- Top of crumbed feta cheese and chopped chives to your liking.
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