Bacon, Tomato, Pumpkin & Carrot Soup

A tasty, economical soup full of nutritious vegetables it's so easy in this slow cooker recipe or make it on the stove top.

Ingredients

3 large onions, chopped

6 cloves of garlic, crushed and chopped finely

1 bacon hock

1 litre of beef stock

3 large carrots, diced

4 cups of pumpkin puree (or pieces)

4 cups of tomato puree (or fresh or canned tomatoes – Indian spiced tomatoes are nice in this)

1 tsp curry powder

1 tsp mixed herbs

1 tsp salt

½ tsp ground black pepper

2 cups dry pasta (spirals work well)

Cream, coconut cream or sour cream (optional)

Silver beet or spinach, diced (optional)

Brown the onions and garlic in a pan until they start to nicely caramelize.  Transfer to the slow cooker and add the bacon hock, beef stock, carrots, pumpkin, tomatoes, curry powder, mixed herbs, salt and pepper.  Cook on high for 6 hours.  At that point remove the bacon hock . 

Use a blender or stick blender to smooth the soup and then return to the heat.  Remove the meat from the bacon hock in small bite-size pieces and return to the soup mixture with 2 cups of dry pasta and any diced spinach or silver beet you wish to add. Cook for another hour.

Add a can of coconut cream and simmer until the soup is hot at this point or upon serving drizzle cream or sour cream onto the top of the soup.

Serve with garlic bread or bread rolls.

The cooking time required will vary dependent upon the make of slow cooker you use.