Pumpkin Soup in a Crock Pot!!
It’s October, and I am thinking about pumpkins. One of my favorite fall activities is carving them with my boys for Halloween and toasting the seeds. They make everyone happy; and don’t forget they taste great and offer big benefits for your health too (read: Pumpkin Superfood!)
October is the also the time of year I dusk off my crock pot and get it going again, so what better way to kick off crock pot season than with Pumpkin Soup. This recipe comes from a Crock Cook and it looks fantastic. It may be just the ticket for Halloween. Slice and dice your ingredients and turn your crock pot on in the morning. By the time you get home with your hungry “trick or treaters” dinner will be ready. Just blend it, and serve with a hearty cinnamon raisin bread – you’ll have Halloween Heaven in your home!
Tip: When cooking pumpkin select the sugar pie, baby bear and cheese pumpkins.
Crock Pot Pumpkin Soup
- 1oz (30g) butter
- 2lb (1kg) Pumpkin – peeled and cut into inch square pieces
- 1 medium onion
- 2 cloves stuck into the onion
- 2 tspn sugar
- salt to taste – pinch
- 2½ cup Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice) OR Vegetable Stock for a Vegetarian Recipe
- 1 cup Milk
- Nutmeg to sprinkle on top
Dolop of Sour Cream when serving (not for diet conscious).
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Notes: Serves 4
- Make extra and freeze
- Don’t add milk if going to freeze
Tip from Stacey Molli, a Party Bluprints Blog reader and a pumpkin soup lover: ” I am a pumpkin soup maniac and make it all fall. I tried your recipe. I liked the ease of the crock pot–and loved the onion with clove. I covered the fresh pumpkin with a bit more stock (actually used a whole carton of chicken stock) and I didn’t need ANY milk. I like the pumpkin soup on the thicker side. I added a swirl of fresh heavy whipping cream (made it look gorgeous with a twirl of a toothpick!) and then put a small sprinkling of freshly grated parmesan reggiano. The only thing I would add next time is a whole head of garlic–that is in my “go to” recipe and I think it would add some depth….. “