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Crockpot Southwestern Pumpkin Soup Aka Korma Soup

Crockpot Southwestern Pumpkin Soup Aka Korma Soup is a soups recipe made with Whole, Coriander Seeds, Green Peppercorns, Ground Cumin, and Dried Ancho Chile Powder. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 tsp
• 2 tsp
• 1/2 tsp
• 1 tsp
• 2 tsp
• 1/8 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 4 cup
• 3/4 cup
• 1
• 1
• 1/2 cup
• 1 tsp
• Cheddar Cheese

Method (preview)

1. 1

   Toasted cashews, for garnish

2. 2

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

3. 3

   Add rest of spices and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   Garnish servings with grated cheddar cheese and toasted cashew pieces.