September 25, 2020
Happy Friday, Slow Cookerers!!
I just was at Starbucks, and it looks like it is PUMPKIN SEASON.
(hey steph, did you need Starbucks to tell you what the season is?
yes. evidently I did. DO. NOT. JUDGE. ;-) )
ANYWAY, this realization made me think we should put pumpkin soup onto next week's meal plan.
What a beautiful creamy pumpkin soup this is!
I love how you add just a touch of heavy whipping cream at the very end which changes the color to a lovely light orange color and gives a phenomenal velvety texture.
This will rival any pumpkin soup you've been served at a fancy restaurant, and you can make it yourself at home!
The recipe below was written back in 2008 when I first made this deliciousy awesome soup.
Enjoy!!
The flavors in here are rich and distinguished.
It's completely fat-free until you add the cream, which is optional.
To cut back on cream consumption, I measured out 1 tablespoon per family member and we stirred it in ourselves at the table.
The kids adored this and renamed the soup "Sunset Soup."
Adam and I then tried to sing "Sunrise Sunset" for them, but we only knew those first two words, so we just sang them over and over again.
It was dorky and sweet all at the same time.
:-)
The Ingredients.
This soup will serve 6 grown-ups.
(If that's too much food, then feel free to cut it in half or thirds.)
2 cups of fresh pumpkin, or 1 (15-ounce ) can
4 cups vegetable broth
2 cups water
1 red onion, peeled and chopped
2 celery stalks, chopped
2 yams, peeled and chopped
3 cloves garlic, peeled and chopped
1 inch fresh ginger, peeled and grated
1 tablespoon white sugar
2 teaspoons kosher salt
1 teaspoon tumeric (this was the first time I bought tumeric, and I do think it's a necessary spice)
1/4 teaspoon allspice
1/4 teaspoon nutmeg
TO ADD LATER:
--heavy whipping cream, 1 tablespoon per family member (optional)
--garnish with chopped green onion (optional)
The Directions.
Use a 6-quart slow cooker.
I bought a pumpkin specifically for this recipe.
I had huge plans to cut out the flesh, discard the strings and seeds and cook the fresh pumpkin.
The kids had other plans, and took the pumpkin from me, wrapped "her" in baby blankets and played house for a few days.
When I got "her" back she wasn't quite as hard as she was when I first brought her home from the store.
I wasn't terribly worried until I committed pumpkincide and cut into her and found a disgusting black moldy mess.
Mrs. Pumpkin Head is now in the compost bin.
SO! If you have fresh non-squishy and moldy pumpkin, go for it.
Otherwise, open a can of pure pumpkin and use that.
:-)
Empty it into your crockpot, and add the chopped vegetables.
Add the spices and sugar.
Stir in the vegetable broth and water.
I really don't think it matters one whit what gets added first. It's soup. It's going to cook together all day long.
Cover and cook on low for 8 hours.
Carefully use an immersible blender to blend about 3/4 of the soup.
If you have people in the house with texture issues, feel free to blend it all.
Serve with a bit of cream to stir in.
The Verdict.
Gorgeous. This is a gorgeous soup. I love it.
The kids enjoyed it (they liked it better when it turned yellow with the cream), and Adam and I liked it an awful lot.
I'd most definitely serve this to guests.
Super good.
🎃 🎃 🎃
Enjoy your day!! Happy Slow Cooking!!
steph
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