Name: Slow cooker pumpkin and sweet potato soup recipe
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 8
Ingredients: 1 butternut pumpkin, in large diced cubes; 1 large sweet potato, in large diced cubes; 3 medium potatoes, in large diced cubes; 2 brown onions, chopped; 2 large carrots, sliced; 2 teaspoons minced garlic; 4–1000.00 ml vegetable stock

by Paulene Christie Last updated on 06/22/2022

This thick, vegetarian soup packed full of pure nutritious goodness. Paulene says leftovers of this soup freeze well so she makes it often and portions up in serves. Then she freezes the portions for work lunches or dinners on the run. The first step of oven roasting the vegetables is optional and can be bypassed to save time on busy days. - Paulene Christie

Ingredients

1 butternut pumpkin, in large diced cubes
1 large sweet potato, in large diced cubes
3 medium potatoes, in large diced cubes
2 brown onions, chopped
2 large carrots, sliced
2 teaspoons minced garlic
4–8 cups vegetable stock

Method

Step 1

Preheat the oven to 180°C (160°C fan-forced). Arrange the pumpkin and sweet potato on a large baking tray lined with baking paper and roast for 30 minutes, until partially cooked. Place into the slow cooker.
Step 2

Add the remaining ingredients to the slow cooker.
Step 3

Cover and cook on high for 3 hours then low for 3 hours. Alternatively, you can cook on low for 8 hours.
Step 4

Using a stick blender, blend the soup to a smooth consistency. Alternatively, take out half the soup, blend the remaining soup then return the first amount back to the slow cooker. This leaves a bit of texture in the soup.

Recipe Notes

from Australia’s Best Recipes team

This recipe is from from Slow Cooker Central 7 Nights of Slow Cooking by Paulene Christie, out now with HarperCollins Publishers Australia.

Roasting the pumpkin and sweet potato gives a delicious depth of flavour to the soup, but you could skip it and just add all the ingredients raw, to save on prep time. I use 4 cups of stock for a really thick soup, or 8 cups for a runnier soup.

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