Pumpkin Soup #slowcooker

Delicious and impressive for Halloween or you can use other squash for all year treat. You can add some crushed chillies for a little kick if you prefer.

Recipe from my latest book The Low Carb Slow Cooker by Sarah Flower

Serves 6

Nutritional information Per Serving

102 Kcals

1.6g fat

15.4g net carbohydrates

3.3g fibre

5g Protein

450g pumpkin, diced

1 red onion, diced

1 garlic clove, crushed

1 medium sweet potato, diced (including skin)

2 sticks of celery. diced

4 Tomatoes, peeled and chopped

2 teaspoons of tomato puree (optional)

2cm grated fresh ginger

1 tsp grated nutmeg

½ tsp ground coriander

750ml vegetable, chicken or bone stock

juice from half Lemon juice

Seasoning to taste

• Preheat the slow cooker, following the manufacturers recommendations.

• Meanwhile prepare the vegetables.

• Place the vegetables into the slow cooker. Add all remaining ingredients.

• Place on high and cook for 6 hours.

• Cool slightly. Use electric hand blender to puree and keep on warm until ready to serve. Season as required.

For impressive presentation, use hollowed pumpkins as serving dishes.

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