Pumpkin Soup (Slow Cooker)
This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 medium potato, peeled and cubed
- 2 carrots, peeled and cubed
- 2 cups chicken stock, fresh or from powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin
- 1 teaspoon ground ginger
- salt and pepper, to taste
- 1/2 - 1 cup whipping cream
Instructions
- Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
- After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
- Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Notes
Low cost.
Provided by friend, Kurt Hammerschmidt.
Thailand.
Thailand.
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