You didn’t think I’d leave pumpkin out of my crock pot day, did ya? No. I’m up to the challenge. I accept!
I’m usually a meat and potatoes kind of girl when it comes to soup. I don’t really like weird things in there – like those soups that call for clams and they leave the shell on? Ew. Totally not for me. I don’t like to have to work around a shell to get to my food, but thanks anyway.
This might qualify as a “girly” soup…it’s pureed. BUT, my manly man who doesn’t like his food pureed (weirdo) liked this soup just fine. And so did I. And so did Annie – she ended up eating out of my bowl. And for those of you who know me, you know this is a BIG step for me. Normally someone who eats out of my bowl or off my plate loses a finger.
Anyway, this is a good soup, dude – for real. All it needs is a grilled cheese sandwich and you’ll be eating high on the hog…without the hog. Yes, that’s a southern saying – some of you are scratching your head.
I used my awesome Oster Immersion Blender. It’s awesome – did I say that already? It can make smoothies or it can make your soup smoothie. Ha! That was funny, right? Anyway, if you don’t have one of those you can just use your blender (but you might want to ask for an immersion blender if you puree stuff a lot). Or you can just leave the soup chunky.
Is it just me, or does the work chunky sorta make you feel sick too?
This soup does call for cream – heavy cream. Don’t leave it out, man. I mean it. It makes the whole thing sooooo smooth. And delicious. Heavy cream is rockin’ awesome. It’s only a half cup…and it’s good. Since changing our diet and adding in full fat foods, we haven’t gained a bit of weight…in fact, we’ve lost weight. More fat and lose weight? Hallelujah! Bring on the heavy cream, baby.
Anyway, back to the soup! Make this and you won’t regret it. It’s yummy…you’re still thinking about that whole hog aren’t you?
Crock Pot Pumpkin Soup
- 3 cups chicken broth
- 1 can pumpkin (not pumpkin pie mix) 15 ounce can or 1 3/4 cups homemade puree
- 1 teaspoon minced garlic
- 1 whole onion, diced
- 1 teaspoon curry powder
- ½ teaspoon salt, plus more to taste if desired
- 1/8 teaspoon pepper
- ¼ teaspoon cumin
- ½ cup heavy cream
- In a greased crock (I used my 4 quart), combine broth, pumpkin, onions, garlic, curry, salt, pepper, and cumin. Stir.
- Cover and cook on low for 6-7 hours.
- Puree using an immersion blender or a countertop blender.
- Return to crock.
- Turn off.
- Stir in heavy cream.
Yield – 4 servings
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