Recipe

Crockpot Southwestern Pumpkin Soup Aka Korma Soup - From Michael Congdons Soups Cookbook Recipe

	Julesong / All my dishes 2 years, 1 month ago 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 of Seattle's Hopevine Pub and is one of my favorite soups. Although it is titled as "southwestern," this so... More Prep:10m Cook:180m Servings:6	Julesong
	crockpot southwestern pumpkin korma soup indian pacificnorthwest

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Ingredients

1/4 teaspoon whole cloves

2 teaspoons coriander seeds

1/2 teaspoon green peppercorns

1 teaspoon ground cumin

2 teaspoons dried ancho chile powder

1/8 teaspoon dried chipotle powder

1 teaspoon 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

Directions

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 crockpot, 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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Comments

darbar 2 years, 1 month ago said:
Looks delicious! I'm saving this one. Thanks.

divaliscious 1 year, 9 months ago said:
Yum yum yummy I say!

suestonebender 1 year, 7 months ago said:
This sounds absolutely heavenly. Thanks for the tip on using this as a cooking base for chicken. I'm always looking for a new way to prepare fowl and this sounds so incredibly rustic and smooth. The cheddar and cashews would be such a savoury finish. Terrific ideas. This is going on the menu this week. Thanks!

elinor 1 year, 7 months ago said:
This sounds terrific...I adore pumpkin in any form! thank you!

baron_grayson 1 year, 7 months ago said:
Thank you....for feeding my pumpkin addiction...

minitindel 1 year, 5 months ago said:
Sounds great thank you for sharing

alliberries 1 year, 2 months ago said:
Yum!! I love anything pumpkin!!

hollymayb 1 year, 2 months ago said:
Any idea if & how I could use fresh squash/pumpkin instead of the canned variety? I have a couple of beautiful japanese pumpkins just begging for it.

jatx 1 month, 1 week ago said:
Very easy and pretty tasty. I'm not a huge pumpkin fan, but I do think I'll enjoy this in my lunch tomorrow!

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Alterations

arrowsong 1 year, 7 months ago said:
I love the recipe except it sounds a little fattening with all that milk. Anyone think it would be possible with soymilk or another alternative milk? Don't laugh people. I have lost over 300 lbs in my life and I am in the home stretch to having my dream body. Weakness for dairy isn't going to stop me.

jatx 1 month, 1 week ago said:
I follow Weight Watchers and I did fat free half and half and also low fat or fat free evaporated milk. I'm sure it'd TASTE better with the full fat version, but I like to watch what I eat, too.

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