Slightly spicy curry pumpkin soup from the 3.5l slow cooker

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s)
• 2 m.-sized onion(s)
• 1 stalk(s) leek
• 1 apple, sour
• 2 tbsp olive oil
• 1 tsp chili flakes
• 1 ½ tbsp sugar
• 1 liter vegetable broth
• some salt and pepper
• 1 tsp curry powder
• 100 g cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 45 minutes

Delicious for autumn

Cut the Hokkaido into cubes approximately 2 x 2 cm in size. Remove the seeds, of course; you can peel it, but you don’t have to. A thorough wash is enough. Slice the onions into rings. Trim the leek, cut it into rings, and then rinse it well. Quarter the apple and remove the core. Heat the olive oil in a large pot and add the chili flakes. Fry briefly until the oil turns slightly reddish. Then add the onions and leek and sauté briefly. Add the sugar and let it caramelize slightly. Then remove from the heat. Place the pumpkin and apple pieces in the slow cooker insert, followed by the onions and leek. Pour over the vegetable stock, add curry, salt, and pepper to taste, and mix/fold everything in well. Put the lid on and simmer on low for about 7 hours. Once the cooking time is over, transfer the soup to a regular pot and puree everything with an immersion blender. This will prevent damage to the slow cooker’s coating. Then stir in the cream and season with salt and pepper.