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! :)

Reviews & Comments 10

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  • skinnychef 8 years ago
    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!!
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  • jatx 8 years ago
    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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  • hollymayb 9 years ago
    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.
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  • alliberries 9 years ago
    Yum!! I love anything pumpkin!!
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    " It was excellent "
    minitindel ate it and said...
    sounds great thank you for sharing
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  • baron_grayson 10 years ago
    Thank you....for feeding my pumpkin addiction...
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  • elinor 10 years ago
    this sounds terrific...I adore pumpkin in any form! thank you!
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  • suestonebender 10 years ago
    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!
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  • divaliscious 10 years ago
    yum yum yummy I say!
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  • darbar 10 years ago
    Looks delicious! I'm saving this one. Thanks.
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