When I mentioned on Twitter and Facebook that we were having homemade pumpkin and sweet potato soup for dinner, I had a few people ask how we Bill made it.
So Bill says you need: (and he’s not one to measure, so apologies for no measurements) pumpkin, sweet potato, cream or sour cream and a chicken stock.
Peel the pumpkin and sweet potato and cut into pieces. Throw pieces into the slow cooker, along with (about 1 litre) of chicken stock and 1 litre of water. Cook on High for about 2 hours. Add 600ml of cream and then, while your wife is busy blogging about Ferrari parts, blend until mixture is smooth. If it’s still too thick for your liking, add more stock.
Add a dollop of cream or sour cream on top to serve and enjoy with crusty bread rolls.
Yummo!
