Best Crock Pot Southwestern Pumpkin Soup Aka Korma Soup Recipes

Easy Crock Pot Pumpkin Soup image

Provided by Tina.G.

Time 5h7m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 fresh pumpkin (doesn't matter what type)
4 -5 medium size potatoes (or for a sweeter soup, sweet potato)
2 chicken stock cubes (can be beef, chicken or veg, I just use it instead of salt) or 2 vegetable bouillon cubes (can be beef, chicken or veg, I just use it instead of salt)
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced

Steps:

Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
Chop potatoes up into cubes, dice onions, place in crock pot.
Put remaining ingredients in crock pot.
If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.
Pumpkin and potatoes should be very soft when ready for the next step.
Using either a blender or a hand held barmixer, blend until very smooth.
Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.
For Vegetarian use only the Vegetable broth.

Nutrition Facts : Calories 176.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 421.3, Carbohydrate 40.1, Fiber 4.5, Sugar 8.9, Protein 4.4

Southwestern Pumpkin Soup image

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

Steps:

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Moroccan Pumpkin Soup (L'hamraak Garagh) image

Provided by Mirj2338

Categories Vegetable

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup dried garbanzo beans
3 tablespoons vegetable oil
3 leeks, white and light green part only or 2 large onions
8 cups chicken broth or 8 cups vegetable broth
6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
2 -4 tablespoons honey
1 cinnamon sticks or 2 teaspoons ground cinnamon
1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
1 teaspoon salt
fresh ground pepper

Steps:

Cover the chickpeas with water.
Cover and allow to soak overnight.
Drain.
Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
If using the cinnamon stick, discard it.
If desired, transfer the soup to a blender and puree until smooth.
Season to taste.
Note: Sugar pumpkins are eating pumpkins.
They are considerably smaller than ornamental carving pumpkins.
For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

Nutrition Facts : Calories 233.5, Fat 8.2, SaturatedFat 1.3, Sodium 1067.7, Carbohydrate 30.8, Fiber 5.4, Sugar 10.2, Protein 11.1

Crock Pot Southwestern Pumpkin Soup (Aka Korma Soup) image

Provided by Julesong

Categories Vegetable

Time 3h10m

Yield 10 cups

Number Of Ingredients 17

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorn
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon vietnamese 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

Steps:

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 crock pot, 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! :).