Crockpot Pumpkin Soup – Today’s 10 Minute Eco-Action
Imagine a website totally devoted to pumpkin soup! Enter PumpkinSoup.Org. This site is part of the Recipe Publishing Network, a group of family run websites dedicated to many different specialty recipe tastes. They cover many different kinds of recipes from pumpkin soup recipes to fish, grilled vegetables, salads and much more. Pumpkinsoup.org is the family’s latest specialty food site, dedicated to this wonderfully versatile and flavorful fall vegetable.
Be sure to scroll down on the Pumpkin Recipe Page because there are dozens of pumpkin soup recipes there, including this Crockpot Pumpkin Soup. We love crock pots because they are are energy-savers and time savers.
Creamy Creamy Crockpot Soup with Pumpkin and Onion (adapted from www.pumpkinsoup.org)
2 lb pumpkin, peeled and diced into 1 inch cubes
1 medium onion
1 oz butter
2 ½ cups vegetable broth
2 teaspoons sugar
Salt to taste
1 cup milk
Roasted walnut halves, for garnish
Peel the onion and stick the cloves into it.
Put the butter and pumpkin in the crockpot and set it to cook on high.
When the butter has melted, stir it to coat the pumpkin and cook it for an hour on high. Add the clove-studded onion, salt, sugar and broth. Cover and cook for 4 to 5 hours on high or 8 to 9 hours on low.
Remove the onions and discard them.
Puree the soup using a hand blender or food processor.
Add the milk (unless you are freezing it) until the soup is the right consistency.
Serve with roasted walnuts halves as a garnish.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).