Crock Pot Southwestern Pumpkin Soup Aka Korma Soup Recipes

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! :).

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock 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 to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

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 SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.