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Wednesday, October 17, 2012

Savory Pumpkin Soup in the Crock Pot

For day 17 of Soup Month 2012, it's finally beginning to feel like fall and we have a perfect October-orange soup for you.  A creamy and Savory Pumpkin Soup that is made in the crock pot.  We served this soup as a side dish with garlic and herb roasted chicken thighs and it was a wonderful combination.

For me, the best thing about soup month is trying new foods and finding new tastes and textures that are just "wow", and that's what this soup turned out to be.  I wasn't sure about making a pumpkin soup.  After all, pumpkin equals pie, right?  Sweet and creamy, with all the fall goodness of cinnamon and nutmeg, poured into a flaky crust.  But wait!  This soup takes the best things about pumpkin pie and blends in a few savory ingredients like turmeric, onion and garlic to create a whole new twist on pumpkin.  For those of you not familiar with turmeric, it's the main component in most curries and adds a peppery flavor, a beautiful yellowish-orange color and a wonderful exotic scent to foods.  Turmeric also has many health benefits and I can't wait to try it in other dishes.

This soup was super easy to make.  Just toss everything in the crock pot, but hold the cream until the last hour of cooking.  Mix in the cream about an hour before you're ready to serve the soup and you'll be ready to go.  Adding a touch of sour cream or buttermilk as a garnish is the 'piece de resistance', and adds just that slight touch of sour that totally completes this soup.  I am a new fan of pumpkin soup, and I will gladly be experimenting more with pumpkin in a more 'savory' light.  Enjoy!!

28 oz can  Pumpkin Puree
5 cups  Chicken Stock or Vegetable Stock
2 medium  Carrots, peeled and chopped
1/2 medium  Onion, chopped
1 stalk  Celery, chopped
2 tsp  Minced Garlic
1 TB  Brown Sugar
1 tsp  Molasses
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 tsp  Turmeric
1/4 tsp  Allspice
1/4 tsp  Nutmeg
1/3 cup  Heavy Cream
Sour Cream or Buttermilk for Garnish

Place all ingredients, except the cream, in a large crock pot and turn to LOW setting.  Cook on LOW for 5 hours. 

Blend the soup using an immersion blender until smooth or you can use a regular stand blender, just work in batches as needed.  Stir in the cream and cook for 1 hour longer on LOW.

To serve add a dollop of sour cream or a few tablespoons of buttermilk to the top of the soup.  Serves about 6.

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