easy slow cooker pumpkin soup

Make an old classic that little bit easier by cooking it in the slow cooker.

Did you know pumpkin (pungkin if you have kids) is a berry! Part of the squash family, it originates from the Americas.

While pumpkin form a regular part of the Australian diet, it is not as common in Europe and the UK, where they are traditionally considered pig food.

And in America, pumpkin is more often than not served in a pureed form, albeit in just about everything.

(Pumpkin latte? Pumpkin doughnuts? Pumpkin ice cream? That’s some serious pumpkin mania).

You can make pumpkin soup in the slow cooker anytime, but I though I would share how we make pumpkin soup as part of our weekly menu plan.

When we’re preparing the vegetables for the Sunday night roast, we chop the pumpkin and onion for the soup.

Got lots of pumpkin? Cut enough for a Meatless Monday pumpkin frittata as well and pre-roast with your Sunday night dinner.

After the chook roast, throw the chicken bones into the slow cooker with water, a little salt and a couple of peppercorns, a small splash of apple cider vinegar and leftover vegetable scraps like onion peels, carrot tops and parsley stalks. Leave to brew on low overnight.

Some time the next day, strain the stock and put aside enough stock for the soup. Freeze the rest in batches.

Throw the onion, pumpkin and stock in the slow cooker and set on low while you’re at work or again, overnight.

Whizz with a stick blender, add cream and seasoning to taste.

Soup done.

The original recipe I use has 1 cup of stock and 1 cup of cream, but I like to use 1 1/2 cups of stock and 1/2 a cup of cream. This reduces the cost and the calories. If you like it more creamy, switch back the extra cream.

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