Crock Pot Southwestern Pumpkin Soup

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Crock Pot Southwestern Pumpkin Soup Ingredients

1/4 teaspoon whole cloves	4 cups vegetable stock
2 teaspoons coriander seeds	3/4 cup half-and-half
1/2 teaspoon green peppercorns	1 (8 fluid ounce) can evaporated milk
1 teaspoon ground cumin	1 (29 ounce) can pumpkin puree
2 teaspoons dried ancho chile powder	1/2 cup pure maple syrup
1/8 teaspoon dried chipotle powder	1 teaspoon kosher salt
1 teaspoon vietnamese ground cinnamon	grated cheddar cheese
1 teaspoon garlic powder	toasted cashews
1/4 teaspoon fresh ground nutmeg

Instructions for Crock Pot Southwestern Pumpkin Soup

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.


Main Ingredient: SoupCuisine: American

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