Butternut Pumpkin Soup

• servings: 8 serves
• active time: 25 minutes
• total time: 5 hours

Ingredients

One butternut pumpkin

125g butter

Four celery sticks (short)

One onion

One large flat white mushroom

Three carrots

1 L of vegetable stock and 500 ml chicken stock

Heaped teaspoon of garlic

A mix of parsley, oregano, thyme on the onions and mushrooms as they’re frying

A dash of turmeric and paprika directly into Pot

Directions

Set the slow cooker on high. Cut up the butternut pumpkin including peeling it. Chopping into small pieces approximately 2 1/2 cm in size and add directly into the Pot.

Then, thickly slice the flat mushroom and the onion and fry them off in a small amount of olive oil. Add salt, pepper, thyme, oregano, and parsley. Upon turning, add the garlic and turn the heat off. After a minute mix the onion, the garlic and the mushroom together and add to the Pot.

Once all the ingredients are added to the pot, pour over vegetable stock and top up with chicken stock. Cook on high for four hours.

Add the butter, and check taste. Adjust or season as required and then turn heat off. Then transfer to a bowl that you can use With a mixing stick, or into a blender and add the cream.

Serve with crusty bread, a sprinkle of chives and cream as desired.