Crockpotsouthwesternpumpkinsoupakakormasoup Recipes

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24 BEST CROCKPOT SOUPS (+ RECIPE COLLECTION)



24 BEST Crockpot Soups (+ Recipe Collection) image

Looking for the best crockpot soup recipes? From broccoli cheese to minestrone to lasagna, these soup recipes leave all the hard work to the slow cooker.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 24

Crockpot Bacon Cheeseburger Soup
Slow Cooker Butternut Squash Soup
Slow Cooker Chicken Pot Pie Soup
Beef and Barley Soup
Crockpot Broccoli Cheddar Soup
Crockpot Chicken Pho
Slow Cooker Cheesy Meatball Soup
Crockpot French Onion Soup
Crockpot Chicken Orzo Soup
Crockpot Chicken Enchilada Soup
Slow Cooker Split Pea Soup
Crockpot Taco Soup
Crockpot Ham and Cheese Soup
Slow Cooker Tomato Basil Soup
Crockpot Potato Soup
Slow Cooker Olive Garden Zuppa Toscana
Crockpot Minestrone Soup
Crockpot Cabbage Roll Soup
Mexican Crockpot Corn and Chicken Chowder
Slow Cooker Lasagna Soup
Slow Cooker Cauliflower Cheese Soup
Slow Cooker Thai Chicken Noodle Soup
Slow Cooker Black Bean Soup
Slow Cooker Sweet Potato Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious soup in 30 minutes or less!

Nutrition Facts :

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)



Crock Pot Southwestern Pumpkin Soup (Aka Korma Soup) image

Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!

Provided by Julesong

Categories     Vegetable

Time 3h10m

Yield 10 cups

Number Of Ingredients 17

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorn
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon vietnamese ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish

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! :).

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