This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.
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Ingredients
- 40 ml rapeseed oil
- 30 g butter
- 2 large lonion chopped
- 1 kg pumpkin peeled and cubed
- 500 g potatoes peeled and cubed
- 4 medium eating apples peeled and cubed (I used Cox’s)
- 1 tsp ground turmeric
- 3 tsp curry powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
- 1 tsp salt
- 2 bay leaves
- 2 tsp sugar
- 200 ml crème fraîche
Ingredients
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Instructions
- Heat the oil and butter in inner pot.
- Add the onion and sauté until golden.
- Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
- Add the stock, salt, bay leaf sugar, crème
- fraîche and bring to the boil.
- Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
- Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
- Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
- Before serving remove the bay leaves and purée with a blender.
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