Recipe
Crockpot Southwestern Pumpkin Soup Aka Korma Soup - From Michael Congdons Soups Cookbook Recipe
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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
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 Julesong |
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Fans
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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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, 3 weeks 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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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, 8 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, 3 weeks 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!
skinnychef 1 day, 5 hours ago said:
That's incredible - I went to eat at Hop Vine the other night and loved this soup. Just by searching "Pumpkin Soup" this was the first result!!