- 1.2 kg Kent pumpkin
- 5 cloves garlic
- 1 large onion
- 1 L sodium reduced chicken stock
- 50 g cream cheese
- Half block feta cheese
- Handful chopped chives
Remove seeds and rind from pumpkin, cut into chunks.
Stir fry diced onion and minced garlic in slow cooker pot
Add pumpkin to pot, along with stock.
Set for 6 hours on low.
After soup is done, mash the pumpkin pieces with a potato masher.
Stir in the cream cheese and stir thoroughly to ensure it is well distributed.
Top of crumbed feta cheese and chopped chives to your liking.
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