Slow Cooker Pumpkin & Apple Soup
Soup season is upon us and this slow cooker Pumpkin Apple Soup Recipe is the perfect way to warm up on a chilly autumn day!
Servings 6
Calories 122kcal
Equipment
Ingredients
- 1 medium sized pumpkin peeled, seeds removed and cut into 1" chunks
- 1 potato peeled and cut into chunks
- 1 medium white onion peeled and chopped
- 2 cooking apples peeled, cored and cut into chunks
- 4 cloves garlic roughly chopped
- 500 ml 2 cups vegetable stock
- 2 tsps ground cinnamon
- 1 tsp dried chilli flakes
- ½ tsp ground ginger
- ½ tsp ground cumin
- Salt & freshly ground black pepper
- Extra stock or milk to thin soup as required
To Serve, Optional
- Milk or cream to serve
- Pumpkin seeds pepitas
- Chopped fresh red chilies
Instructions
- Place the prepared pumpkin, potato, onion, apples, and garlic into the slow cooker pot turned to high.
- Add the vegetable stock to the pot. Sprinkle over the spices, and give everything a stir.
- Cook on high for 4 hours, or on low for 8 hours.
- Using a handheld blender, blend everything until smooth and season with salt and pepper to taste, if desired.
- If the soup is too thick for you, add the extra hot stock and blend to combine. Alternatively, you can also add some milk and mix thoroughly.
- Turn the slow cooker to low until ready to serve.
- To serve, ladle into warmed bowls or hollowed-out pumpkins, and garnish with a swirl of milk or cream, pumpkin seeds, and/or chopped fresh red chilies. Enjoy!
Nutrition
Serving: 1 | Calories: 122kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 288mg | Fiber: 3g | Sugar: 11g