Slow Cooker pumpkin soup with cheese and bacon toasts

The autumn chill has hit hard in the last couple of days and a hot, creamy pumpkin soup is just the thing to warm us all up. This soup has some spice that is mellowed out by coconut milk. Perfect served with cheese and bacon on toast.


Ingredients
A medium pumpkin
A medium onion
1 litre chicken stock
1 tsp ground coriander
1 tsp garam masala
1/2 tsp cumin
A pinch of chili flakes
1 medium can coconut milk 
N.B Ground spices can be replaced by a tablespoon or two of your favourite curry paste. 

Method
Cut pumpkin into chunks. Remove the skin and seeds and place in the slow cooker. 
Add a chopped onion
Add the stock & spices
Put the slow cooker on low and head to work. 
When you get home blend the soup with a stick blender or in a blender. 
Add the can of coconut milk and stir through. 
Check seasoning and add salt & pepper to taste. 

Serve with hot, fresh cheese & bacon on toast. 



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