Some cosmetic changes in preparation for larger site changes in the works.

Close
Julie R - WA

Another T&T fave - rec: Crockpot Southwestern Pumpkin Soup (aka Korma Soup) - from S.O.U.P.S


Veteran Member
573 posts
Joined: Nov 15, 2006

Options

Posted to Thread #4818 at 5:07 pm on Dec 6, 2006

<b>*** Crockpot Southwestern Pumpkin Soup (aka Korma Soup) - from Michael Congdon's S.O.U.P.S *** </b>

Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!

10 cups
time to make 3 hours 10 min prep

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorns
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

1. In a hot skillet, toast the cloves, coriander seeds, and peppercorns.

2. 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.

3. Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.

4. Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.

5. 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.

6. Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.

7. Cover and let simmer on high for 2 to 3 hours.

8. Garnish servings with grated cheddar cheese and toasted cashew pieces.

9. Many thanks to Michael for creating this wonderful soup! :)

Link: Crockpot Southwestern Pumpkin Soup (aka Korma Soup) - from Michael Congdon's S.O.U.P.S


Life is grand!


Other messages in this thread: