Ready Time: 2 hrs 28 mins
Preparation Time: 8 mins
Cooking Time: 2 hrs 20 mins
Serves: 4-6
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
- Use the MENU button to select the SAUTE function, then select POWER/START to start pre-heating.
- 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.
- Add the coconut water, pumpkin and chicken stock. Cancel the SAUTE function.
- Use the MENU button to select the HIGH SLOW COOK function, then select POWER/START to start cooking.
- Cook for 2 hours or until the pumpkin is tender and cooked through. Once cooked, cancel the function.
- 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.