Creamy Pumpkin Soup

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 300g onion, large dice
• 5 cloves garlic, peeled and chopped
• 2 teaspoons sea salt
• ½ cup coconut water
• 1.8kg pumpkin, peeled, large dice
• 1 litre chicken stock
• Ground white pepper
• 200ml sour cream
• ½ bunch chervil
• Cracked pepper

Method

1. Use the MENU button to select the SAUTE function, then select POWER/START to start pre-heating.
2. When the pre-heat is complete, add the oil and butter. Once the butter has melted, add the onion, garlic and salt, sauté until the onions are transparent.
3. Add the coconut water, pumpkin and chicken stock. Cancel the SAUTE function.
4. Use the MENU button to select the HIGH SLOW COOK function, then select POWER/START to start cooking.
5. Cook for 2 hours or until the pumpkin is tender and cooked through. Once cooked, cancel the function.
6. Remove the ingredients from the slow cooker and allow to cool before using a table blender or stick blender to blend until smooth. Serve with sour cream, chervil and cracked pepper.