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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 10|
|Calories from Fat: 267 (59%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 94mg||29 %|
|Sodium 767.8mg||26 %|
|Potassium 505.7mg||13 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 35.1g|
|Protein 8.7g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
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