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.
- 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
Heat butter and oil in large frying pan; cook leek, stirring, until soft.
Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.
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.
Serve soup topped with remaining cream and chives.