Slow Cooker Pumpkin Soup
There is something about pumpkin that makes people go crazy…I can’t quite put my finger on it, but as soon at the summer temperatures even start to drop a little bit people start putting pumpkin into everything! I confess, I am a pumpkin lover myself. We wait all year for pumpkin season and it never disappoints! As I was thinking about a new recipe to make and share with you all, I thought about all the sweet ways to share pumpkin…in breads, muffins, pancakes, oatmeal, with chocolate, etc. Then I thought, “well, what about the savory side of pumpkin?” I’m sure the pumpkin wants to be known for more than just sweet pumpkin spiced treats and being made into jack-o-lanterns! Hence I decided to make Slow Cooker Pumpkin Soup.
This is a recipe anyone can make because you simply throw all the ingredients into the slow cooker on high and walk away. Come back 6 hours later and it should be just about done. I chose to thicken mine up a little bit by adding some cornstarch for the last 30 minutes of cooking, but if you don’t mind a thinner liquid then you can skip that step.
The hardest part (which actually isn’t that hard) is preparing the pumpkin. I have to be honest with you all, this is only the second time I have actually cooked with a real pumpkin before. I usually bake the seeds from a my jack-o-lantern each year, but don’t usually cook with the actual pumpkin itself. (The only other time I have used a real pumpkin for “cooking” is when I made pumpkin juice for a Harry Potter inspired Halloween dinner…let’s just say it didn’t turn out as well as they say it tastes in the books). I have cooked many a squash in my day, but this was a new thing for me. So I’m going to be nice and give you some step by step instructions on how I cut and peeled my pumpkin:
Ingredients
Optional:
Instructions
for full instruction please see : www.yourchoicenutrition.com
This is a recipe anyone can make because you simply throw all the ingredients into the slow cooker on high and walk away. Come back 6 hours later and it should be just about done. I chose to thicken mine up a little bit by adding some cornstarch for the last 30 minutes of cooking, but if you don’t mind a thinner liquid then you can skip that step.
The hardest part (which actually isn’t that hard) is preparing the pumpkin. I have to be honest with you all, this is only the second time I have actually cooked with a real pumpkin before. I usually bake the seeds from a my jack-o-lantern each year, but don’t usually cook with the actual pumpkin itself. (The only other time I have used a real pumpkin for “cooking” is when I made pumpkin juice for a Harry Potter inspired Halloween dinner…let’s just say it didn’t turn out as well as they say it tastes in the books). I have cooked many a squash in my day, but this was a new thing for me. So I’m going to be nice and give you some step by step instructions on how I cut and peeled my pumpkin:
Ingredients
- 3 cups cubed pumpkin
- 3 red potatoes, cubed
- 2 medium carrots, peeled and diced
- 1 small green bell pepper, diced
- 1/2 medium yellow onion, diced
- 1 can white beans, drained and rinsed
- 1 can diced tomatoes, no salt added
- 2 1/2 cups reduced sodium vegetable broth (or water)
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/4 – 1/2 teaspoon chili powder (depending on how spicy you want it)
Optional:
- 1/4 cup water
- 3 Tablespoons corn starch
Instructions
- To cube your pumpkin, start by cutting 1/2-1 inch off the top and bottom of your pumpkin. Scoop out the inside of the pumpkin (seeds and membranes), reserving the seeds to bake later, if desired. Then peel the sides with a sharp knife or vegetable peeler. Alternatively, after cleaning out the inside, quarter the pumpkin and then peel the outside. (Use whichever method is easier for you). Cube into 1-inch pieces and place in the slow cooker.
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for full instruction please see : www.yourchoicenutrition.com
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