Pumpkin Soup and Salad
By Sara Barulli,
January 18, 2023
Ingredients
- 1 medium (1 medium) onion diced
- 1 tsp (1 tsp) ginger crushed
- 1 tsp (1 tsp) garlic crushed
- 55 g (1/2 stick) butter
- 500 g (1 lb) pumpkin chunks
- 500 ml (2 cups) vegetable stock
- 400 ml (1 2/3 cups) coconut cream
- salt and pepper to taste
- 1 green oak lettuce, torn into small pieces
- 1 large avocado, diced
- 2 tablespoons slivered almonds, toasted
- 2 tablespoons dried cranberries
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
Instructions
Place all the ingredients into the slow cooker dish. Mix.
Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours.
Puree until smooth using a stick/immersion blender using the bald attachment. Keep warm until ready to serve.
Garnish with coconut cream.
Combine lettuce, avocado, almonds and cranberries in a bowl
Whisk oil and vinegar together in a jug. Season with salt and pepper. Pour over lettuce mixture. Toss to combine. Serve.
There you have it, officially the easiest, tastiest salad!
