Crock Pot Southwestern Pumpkin Soup Aka Korma Soup Food

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
• After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Preheat oven to 400°
• Coat a baking sheet with olive oil
• Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
• Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
• In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
• Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
• Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
• Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
• Add pumpkin puree to the pot
• Add roasted tomatoes and jalapenos to the pot along with their juices.
• Squeeze roasted garlic from the garlic head into the pot
• Bring to a boil and stir until all ingredients are incorporated.
• Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
• Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
• Serve hot, garnished with cilantro or parsley

EASY CROCK POT PUMPKIN SOUP

Steps:

• Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
• Chop potatoes up into cubes, dice onions, place in crock pot.
• Put remaining ingredients in crock pot.
• If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
• Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.
• Pumpkin and potatoes should be very soft when ready for the next step.
• Using either a blender or a hand held barmixer, blend until very smooth.
• Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
• This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.
• For Vegetarian use only the Vegetable broth.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring broth and whipping cream to boil in heavy medium pot.
• Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
• Season with salt and pepper.
• Garnish servings with cheese and cilantro.

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)

Steps:

• In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
• Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
• Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
• Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
• Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
• Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
• Cover and let simmer on high for 2 to 3 hours.
• Garnish servings with grated cheddar cheese and toasted cashew pieces.
• Many thanks to Michael for creating this wonderful soup! :).

CROCK POT CURRIED PUMPKIN SOUP

Steps:

• Place the onion, garlic, pumpkin and apple into the crock pot.
• Mix thoroughly.
• Add the spices and chicken stock powder.
• Mix thoroughly.
• Add water.
• Mix thoroughly.
• Turn crock pot to low and allow to cook for 7-10 hours.
• Before serving blend all ingredients to form a smooth soup consistency.