This pumpkin soup is super yummy, creamy and so velvety-smooth. It contains decedent blends of curry and chili spices slow cooked in a nutty creamy mixture of deliciousness. The kit includes recipe card, No guess work. Gluten-Free and No MSG
#174 (Slow Cook Pumpkin Soup) - Need (3/4) Medium sized chopped butternut Pumpkin, (skin/seeds removed) (equals approx. (2.5) cups of mashed pumpkin) OR alternative: use (20) oz. of canned pumpkin, (2) Medium chopped Potatoes, (2.5) cups Vegetable Broth, (1) cup Full cream or half and half milk. Serving suggestion: add a dollop of sour cream over top of soup. Yum
1st) Place pumpkin, chopped potatoes, chopped onion, curry spices (yellow packaging kit) and Vegetable Broth into slow cooker. Cooking for several hours until vegetables are tender.
2nd) Turn off the heat and let cool. Using a stick blender or food processor, process soup until smooth.
3rd) Stir through the cream and Chili powder (separate red packaging) if desired. Warm the soup once more, adding salt and pepper to taste. Serve immediately.
~ Yields (6) servings ~
NOTE: A medium-sized (4-pound) pumpkin should yield around (2.5) Cups of mashed pumpkin.
Vegan substitute: Heavy cream = Soy cream or coconut cream