Slow cooker vegan Thai pumpkin soup

June 19, 2019

 

 

Ingredients 

Roughly 1.3 kg of Kent pumpkin or two quarter pieces
1 white potato, peeled, chopped in half
1 carrot, peeled, chopped.
1 onion, roughly chopped
1 can of coconut cream/milk
1 tsp of cinnamon
1 tsp of cumin
3 cups of vegetable stock

 

 

 

Directions

  1. Cut skin off pumpkin and place on a roasting tray with some olive oil. 

  2. Place in an oven on 180°C and lightly roast for 20 mins.

  3. In the meantime, place remaining ingredients into a slow cooker on low heat and season with salt and pepper. 

  4. Add pumpkin and cook for approximately 6 hours. 

  5. With a stick blender or in batches in a blender, blend entire content of the slow cooker and combine. 

  6. Serve as desired with bread, yogurt, parsley or alone!

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Cutting all processed foods- even the 'healthy ones'

January 25, 2018

1/1
Please reload

Recent Posts

May 6, 2020

September 20, 2019

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
SUBSCRIBE
Keep up to date with the latest health articles, special offers and recipes, delivered straight to your inbox!

© 2023 by Prickles & Co. Proudly created with Wix.com

0