Yields:
8 Servings
Difficulty: Easy
Welcome back to another delicious lactose free recipe. As the nights get colder the cravings for a nice warm soup increases. This soup is so delicious it is hard to stop eating it. As a person who is not normally interested in pumpkin I was skeptical at first however the end result is so delicious I just could not resist sharing it.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
Instructions
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The first step is to prepare the pumpkin. Scoop the seeds out using a spoon.
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Peel the pumpkin. It may be easier to use a sharp knife to take the skin off. Once the skin is removed cut the pumpkin into chunks and place in the slow cooker.
- Peel the sweet potato and cut into chunks. Place in the slow cooker as well. Add the stock and cumin to the mix.
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Slice and chop the onion and white section of the leek.
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Place in a saucepan with the margarine and cook until soft.
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Add the onion and leek to the slow cooker and stir.
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Cook on a low heat for several hours. (4 to 8)
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The pumpkin will start to break down.
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When the pumpkin and sweet potato is beautiful and soft you can use a blender or hand mixer to blend the soup into a lovely thick consistency.
- Serve in a nice big bowl with a drizzle of cream and some fresh bread.
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Enjoy.
