Ginger Pumpkin Soup Crock Pot Recipes

CREAMY PUMPKIN GINGER SOUP

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
• Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
• Let cool, and then remove the peel from the pumpkin.
• Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
• Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
• Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
• Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
• Pour into 4 bowls.
• Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.

GINGER PUMPKIN SOUP (CROCK POT)

Steps:

• Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
• Process soup in food processor or blender until smooth; season to taste with salt and pepper.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

EASY CROCK POT PUMPKIN SOUP

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.