Crockpot Southwestern Pumpkin Soup Aka Korma Soup - From Michael Congdons Soups Cookbook
From julesong 16 years ago
- 180 minutes to make
- Serves 6
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 soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. Read more I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty! See less
Ingredients
- 1/4 teaspoon whole cloves shopping list
- 2 teaspoons coriander seeds shopping list
- 1/2 teaspoon green peppercorns shopping list
- 1 teaspoon ground cumin shopping list
- 2 teaspoons dried ancho chile powder shopping list
- 1/8 teaspoon dried chipotle powder shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon garlic powder shopping list
- 1/4 teaspoon fresh ground nutmeg shopping list
- 4 cups vegetable stock shopping list
- 3/4 cup half-and-half shopping list
- 1 (8 fluid ounce) can evaporated milk shopping list
- 1 (29 ounce) can pumpkin puree shopping list
- 1/2 cup pure maple syrup shopping list
- 1 teaspoon kosher salt shopping list
- grated cheddar cheese, for garnish shopping list
- toasted cashews, for garnish shopping list
How to make it
- 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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The Rating
Reviewed by 7 people-
sounds great thank you for sharing
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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