Slow cooked pumpkin soup

Hot, creamy and hearty, this beautiful comfort food recipe is absolutely beautiful and fragrant after slow cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.

  • 20 mins preparation
  • 6 hrs 30 mins cooking
  • 10 mins marinating
  • Serves 6
  • Print
Slow-cooked pumpkin soup


  • 30 gram butter
  • 1 tablespoon olive oil
  • 1 large leek, sliced thinly
  • 1.8 kilogram pumpkin, chopped coarsely
  • 3 cup (750ml) chicken stock
  • 3 cup (750ml) water
  • 1/2 cup (125ml) pouring cream
  • 2 tablespoon finely chopped fresh chives


  • 1
    Heat butter and oil in large frying pan; cook leek, stirring, until soft.
  • 2
    Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.
  • 3
    Cool soup 10 minutes. Blend or process soup, in batches, until smooth. Return soup to cooker. Cook, covered, on high, about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.
  • 4
    Serve soup topped with remaining cream and chives.

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