Ingredients:
2-3 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (the smaller the pumpkin, the better the taste)
1 tablespoon sage leaf
2 celery sticks, diced
3 cups chicken stock
salt & freshly ground black pepper
OPTIONAL
up to 1 cup cream (I think just 1/2 is really all you need if you want to use cream at all)
2 teaspoon thyme
4 tablespoons chopped parsley
1 tablespoons minced garlic
Directions:
Scrub whole pumpkin under water, removing all dirt.
Cut up the whole pumpkin into pieces that will fit into your steamer pot. Using a spoon or an ice-cream scooper, take out all the seeds and stringy insides. Separate seeds for roasting later.
Rinse pumpkin pieces under running water, and then place into your steamer pot.
Steam pumpkin pieces for 20-25 minutes.
Remove pieces and let them cool for 10 minutes (otherwise, you will burn yourself). Remove skin, or, scoop out softened pumpkin innards (these should scoop out very, very easily after steaming). Puree. Empty into a large bowl. Use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl. Put aside.
Dice and steam carrots, celery and apple together, about 15 minutes. Puree together. Add to bowl with pumpkin. Use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl or crock pot.
Melt butter and saute onion together, about 8 minutes. Puree. Use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl or crock pot.
Pour all ingredients, including herbs, but NOT the cream, into the crock pot. Stir. Cook on high for two hours, stirring every 30 minutes. Pour in cream, change temp to low, cook for one more hour.
Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
Kinda based on this non-crock pot recipe and many others.
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