Golden Harvest Pumpkin Soup

As the leaves turn golden and the air grows crisp, there's nothing more comforting than a warm bowl of homemade pumpkin soup.

📝 Ingredients:

🔹️2 kilograms Kent pumpkin

🔹️2 kilograms butternut pumpkin

🔹️2 small sweet potatoes

🔹️1 large carrot

🔹️2 medium potatoes

🔹️1 large onion

🔹️6 pieces of short-cut bacon

🔹️6 cups of chicken stock

🔹️2 teaspoons of minced garlic

🔹️1 cup of cream

👩‍🍳 Instructions:

▶️1. Prepare the Vegetables: Peel and chop all the vegetables into uniform pieces for even cooking.

▶️2. Combine Ingredients: Place the chopped vegetables, bacon, chicken stock, and minced garlic into a 6.5-liter slow cooker.

▶️3. Cook: Set the slow cooker to high and cook for 6 hours, or until all the vegetables are tender.

▶️4. Blend: Using an immersion blender, puree the soup until smooth.

▶️5. Add Cream: Stir in the cream, mixing thoroughly to combine.

▶️6. Serve: Ladle the soup into bowls and enjoy the comforting flavors.

👉💡 Five Helpful Tips:

🔹️1. Uniform Chopping: Cutting vegetables into similar sizes ensures they cook evenly.

🔹️2. Bacon Crispness: For added texture, consider pan-frying the bacon until crispy before adding it to the slow cooker.

🔹️3. Cream Alternatives: For a dairy-free version, substitute the cream with coconut milk or a plant-based cream.

🔹️4. Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper as needed.

🔹️5. Storage: This soup freezes well. Store leftovers in airtight containers for up to three months.

❤️ Conclusion:

This pumpkin soup is more than just a meal; it's a warm embrace on a chilly day, a reminder of home, and a testament to the simple joys of cooking. Whether shared with family or savored alone, it's a dish that brings comfort and happiness with every bite.