Photo: bauersyndication.com.au

Yield
Serves 6
Prep Time
30mins
Cook Time
390mins
Difficulty Level
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Hot, creamy and hearty, this beautiful comfort food recipe is absolutely beautiful and fragrant after slow-cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.

Ingredients

  • 30 g unsalted butter
  • 1 tbsp olive oil
  • 1 large leek, sliced thinly
  • 1.8 kg pumpkin, chopped coarsely
  • 3 cups (750 ml) chicken stock
  • 3 cups (750 ml) water
  • 1/2 cup (125 ml) pouring cream
  • 2 tbsp finely chopped fresh chives
01.

Heat butter and oil in large frying pan; cook leek, stirring, until soft.

02.

Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.

03.

Cool soup 10 mins. Blend or process soup, in batches, until smooth. Return soup to cooker. Cook, covered, on high, about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.

04.

Serve soup topped with remaining cream and chives.

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