The best slow cooker pumpkin soup
Prep time
Cook time
Total time
Serves: 6
  • 1 medium butternut pumpkin
  • 1 small sweet potato
  • 1 litre chicken stock
  • 2 tbs honey
  • salt and pepper
  • 1 large brown onion
  • 1 clove garlic, crushed
  • Sour cream or coconut cream to serve
  1. Preheat oven to 180 degrees.
  2. Cut pumpkin into wedges, leaving skin on and remove seeds.
  3. Peel sweet potatoes and cut into wedges.
  4. Sprinkle both with salt and pepper and drizzle with 2 tbs of olive oil.
  5. Place in oven and cook for 30 minutes or until soft.
  6. While cooking, chop onion into small pieces.
  7. Add chicken stock, honey and onion to slow cooker.
  8. Remove pumpkin and sweet potato from oven. Remove flesh of pumpkin from skin and add sweet potato and pumpkin to slow cooker.
  9. Cook for 4 hours on low.
  10. Blend mixture with a hand blender or food processor until smooth.
  11. Serve with crusty bread and a dollop of sour cream or coconut cream.
Recipe by Keep Calm Get Organised at