Slow Cooker Pumpkin Soup Food

SLOW COOKER PUMPKIN PUREE

Steps:

• Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
• Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.
• Cover and cook on Low for 3 1/2 hours.
• Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.

LENTIL PUMPKIN SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

SLOW-COOKER CURRIED PUMPKIN SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

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.

SLOW COOKER PUMPKIN VEGETABLE SOUP

Steps:

• Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.

SLOW COOKED PUMPKIN SOUP

Steps:

• Turn on your slow cooker to high. Then Scrape all the inside of the pumpkin(apart from the seeds) and put into a large bowl.

SLOW COOKER PUMPKIN PUDDING

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
• Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.