Pumpkin Soup

It is really cold here in Melbourne today and in an effort to stay warm I am cooking up a batch of pumpkin soup.  I will end up with around two litres of soup so some will be packed in the freezer (or just put it outside!) for another day.

There are many recipes out there for pumpkin soup but here is the one I use with my slow cooker.

Ingredients:

• 1kg of pumpkin cut into chunks.
• 1 potato peeled and cut into chunks
• 1 medium onion sliced
• 4 allspice (pimento) whole
• 1 bay leaf
• black pepper
• butter
• salt

1 litre of Campbells Real Chicken Stock


Method

1. warm slow cooker
2. add vegetables and herbs and spices and seat for around 20-30 minutes
3. add chicken stock 
4. simmer for 4 hours
5. remove bayleaf and allspice
6. blend with a stick blender
7. Add salt to taste
8. Serve with sour cream