Saturday, 12 April 2014

Slow Cooker Butternut Pumpkin Soup

This recipe is just so good and so versatile. It requires little effort and is hearty enough to keep everyone satisfied. I took some for lunch the next day and it was wonderful!
Just don't forget to temper the greek yoghurt (instructions below) or it will curdle.

Tempered yoghurt


  • 1 large or 2 medium sized butternut pumpkins
  • 1 red onion
  • 2 cups vegetable or chicken stock
  • 1 tub 0% fat greek yogurt (can be replaced with sour cream)

  1. Peel, de-seed and chop butternut pumpkin into 1-inch pieces. 
  2. Peel and chop onion into quarters.
  3. Add to slow cooker.
  4. Pour stock over top.
  5. Cover and set slow cooker to low setting.
  6. Leave for 8-12 hours (depending on your schedule, the pumpkin just needs to be soft.)
  7. Scoop out onion.
  8. Blitz the soup using a hand blender or just pour it into your blender.
To temper yoghurt:
  1. Add 1/2 teaspoon of hot pumpkin soup to yoghurt and stir. 
  2. Continue to do this for about 5 teaspoons. 
  3. Yoghurt can now be added to soup or stirred in. 


  1. This looks so good I plan to try it. Visiting from #sitssharefest.

  2. G'day! love the ease and simplicity!
    Viewed at part of the #SITSSharefest party!
    Cheers! Joanne


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