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    You are in: Home / Recipes / Slow Cooker Pumpkin Soup Recipe
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    Slow Cooker Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Baz's Note:

    Based on a taste.com.au recipe. I love the idea of sticking everything in the slow cooker and leaving it. Evaporated milk can be used instead of cream for lower fat content.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pumpkin, potatoes, onion, curry powder, and stock in a large slow cooker. Season with salt and pepper and cook for 3 to 4 hours or until vegetables are tender.
    2. 2
      Turn off the heat and allow to cool. Using a food processor or a stick blender, process until smooth.
    3. 3
      Put it in a saucepan and stir through the cream and chilli powder (if using). Warm the soup through again and season with salt and pepper to taste and serve. If soup is too thick for your taste, add a little more stock or water. (If too thin, simmer to reduce a little.).

    Ratings & Reviews:

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    Nutritional Facts for Slow Cooker Pumpkin Soup

    Serving Size: 1 (99 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.8
     
    Calories from Fat 133
    66%
    Total Fat 14.8 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 54.3 mg
    18%
    Sodium 20.1 mg
    0%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.4 g
    5%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    butternut pumpkin

    vegetable stock

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