Crock Pot Southwestern Pumpkin Soup (Aka Korma Soup)

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! :).
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