Creamy Pumpkin Soup/Pasta Sauce

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My first attempt using my new XL slow cooker - it works as either soup, or with a bit of cheese and some toasted pine nuts as a pasta sauce.

Preparation time: 30 min
Cooking time: 6-8 hours

Serves: 8

Dietary guidance: v 

Tags: main · soup · pasta · slow-cooker ·


1 medium butter nut pumpkin, cut into cubes
3 leeks
2 brown onions
around 750g potatoes, cut into cubes
vegetable stock
cumin, paprika, cinnamon, and ground coriander seeds to taste

To serve:
cream (optional, but it makes it a lot better)
pine nuts (dry fried until golden)


-Fry the onion and leeks until translucent.

-Add onion, leek, potato, pumpkin, and spices to the slow cooker, and add enough hot stock to cover the vegetables.

-Cook on high for around 4-6 hours (depending on how large you cut the pumpkin and potato), until the pumpkin has mostly disintegrated.

-Purée until smooth.

-Add cream, if desired, immediately before serving.

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