SMASHING PUMPKIN SOUP
Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.
Provided by limeshmd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.
- Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.
- Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.
- Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.
- Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.
- Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.
- Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 42.7 g, Cholesterol 11.1 mg, Fat 31.8 g, Fiber 5.2 g, Protein 10.6 g, SaturatedFat 27.3 g, Sodium 757 mg, Sugar 8.8 g
LENTIL PUMPKIN SOUP
Garlic and spices brighten up my hearty pumpkin soup. It's just the thing we need on a chilly fall day. -Laura Magee, Houlton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
SLOW COOKER PUMPKIN PUREE
This simple recipe gives you approximately eight cups of pumpkin puree without any added ingredients like in the canned stuff. Freeze leftovers in 1- or 2-cup portions for up to 6 months to have pumpkin pie, pumpkin soup, or any of your favorite recipes any time of the year.
Provided by Buckwheat Queen
Categories Squash Recipes
Time 3h50m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 38.9 g, Fat 0.5 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 10.2 g
SLOW COOKER PUMPKIN SOUP
Based on a taste.com.au recipe. I love the idea of sticking everything in the slow cooker and leaving it. Evaporated milk can be used instead of cream for lower fat content.
Provided by Baz231
Categories Vegetable
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place pumpkin, potatoes, onion, curry powder, and stock in a large slow cooker. Season with salt and pepper and cook for 3 to 4 hours or until vegetables are tender.
- Turn off the heat and allow to cool. Using a food processor or a stick blender, process until smooth.
- Put it in a saucepan and stir through the cream and chilli powder (if using). Warm the soup through again and season with salt and pepper to taste and serve. If soup is too thick for your taste, add a little more stock or water. (If too thin, simmer to reduce a little.).
Nutrition Facts : Calories 200.8, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 20.1, Carbohydrate 15.7, Fiber 2, Sugar 1.4, Protein 2.5
SLOW-COOKER CURRIED PUMPKIN SOUP
Looking for something new to beat dinnertime doldrums? Try my pumpkin soup! A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.-Debbie Flocco, Norristown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SLOW COOKER PUMPKIN VEGETABLE SOUP
This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special.
Provided by Angel City Mom
Categories Easy
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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