A month ago I didn’t like pumpkins and I didn’t like soup… However, after stopping in at a cosy cafe in katoomba on a foggy frosty afternoon I saw it on the menu and thought i’d give it another go. It was the best soup I have ever tasted, so spicy and flavoursome I was inspired to try make it myself.

After looking online for a recipe I was astounded by how many variations of pumpkin soup there was. So I found the most basic and took the unhealthy things like butter out. I watched over it hesitantly as it cooked and as I slurped the first spoon I was overjoyed. The curry powder and pepper added that zing and warming effect. Success!

Although starchy vegetables are used, it makes for a fantastic warm healthy winter meal, there was plenty left over for lunches and there is always the option to freeze – efficiency! The best part is that theres no added nasties, you know exactly what’s in it and if you want to make it even healthier you can always pass on the milk

Ingredients

1 butternut pumpkin
2 potatoes
3 cups of chicken stock
1 brown onion
1 glove of garlic
Cracked pepper
2 bay leaves
200ml skim milk
2 teaspoons of ground cumin seeds
1 teaspoon of curry powder

Method
1. Turn slow cooker onto low to start heating up
2. Chop pumpkin and potatoes into chunks and place in slow cooker
3. Chop up your onion and garlic and place in slow cooker (mince your garlic)
4. Add a liberal amount of cracked pepper, ground cumin seeds and curry powder
5. Add chicken stock and stir mixture around
6. Place 2 large bay leaves on top of ingredients
7. Place lid on slow cooker and get on with your day!
8. If you cook on high soup will be ready in approx 4 hours, if on low you can leave for 6-8 hours
9. When ingredients are soft and your mixture is smelling fantastic add milk and using an electric hand mixer mix until smooth.

Tip:

Milk is optional (but adds that creamy component)

You can either use ground cumin seeds or using a mortle and pestle which is lots of fun you can do it yourself, smells amazing!