Friday, October 2nd, 2015 at 4:38 am
Halloween is a great time of year when the weather is cooling down and hot foods are coming back in. If you are having a party or special dinner then pumpkin soup made in your slow cooker has to be on the menu.
Here is a recipe for pumpkin soup with a twist. The addition of garlic and some other vegetables gives it a new taste to the traditional soup. Make it in your crock pot slow cooker and serve it in pumpkin shaped bowls or make your own by hollowing out a large pumpkin or individual ones. Brush with a little lemon juice to stop discoloring and serve immediately you fill the shells.
Pumpkin and Garlic Soup
1/2 cup yellow split peas (soak overnight)
1 tbs olive oil
1 chopped onion
2 cloves crushed garlic
20oz (550g) small pumpkin pieces
5 cups chicken or vegetable stock
pinch of salt, pepper and nutmeg
15oz (42g) can creamed corn
Heat oil in a pan and add the onion and garlic and toss until clear. Transfer to your slow cooker and add the peas, stock and the pumpkin. Cover and cook on low for 6 hours. Make sure the lid fits well and no steam escapes. Add the corn and seasonings and cook for another 2 hours. Take out at least a cup of soup especially some of the peas and blend, then add back to thicken the soup. Serve with crusty bread and top with some chopped parsley.
How easy is that! I hope you enjoy this pumpkin and garlic soup this Halloween.
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Tuesday, November 18th, 2014 at 11:18 pm
Orange Glazed Ham
5 lb. Precooked Boneless Ham
3 oz. pkg. Orange Juice Concentrate
1/2 cup Molasses
1. Preheat the oven at 325 degrees Fahrenheit.
2. In a small roasting pan, put the ham with the fat facing upwards.
3. Place ham in the oven and bake for 15-20 minutes per pound. A meat thermometer will register 140 degrees Fahrenheit when done.
4. While ham is baking in the oven, mix the orange juice concentrate with the molasses until the orange juice has dissolved. Set aside to form glaze.
5. When the ham has finished cooking, take it out of the oven and throw out the drippings.
6. Take a knife and score the ham, lightly. You can put whole cloves in the scores for extra taste.
7. Drizzle the prepared glaze over the top of the ham and then cook for another 15-20 minutes before you set aside to cool. The ham should be allowed to cool for a minimum of 20 minutes before carving commences.
See my Cookbooks at http://www.paulineharding.com.
Thursday, May 23rd, 2013 at 2:39 am
I have always loved vegetarian soups and this one is no exception. I like this recipe as the pecans give a beautiful nutty taste to the pumpkin soup. Its easy to make in the slow cooker and a great soup for a cold day. Also you can freeze leftover soup for another day, just leave out the sour cream.
Pumpkin, Sweet Potato and Pecan Soup
1 lb (500g) pumpkin
4 1/2 oz (130g) sweet potato
1 oz (30g) butter
1 medium white onion, chopped
3 cups stock (either chicken or vegetable)
3 oz (90g) pecan nuts
Sour cream and crushed pecan nuts (optional)
Cut the pumpkin into pieces. Melt the butter in a frying pan and brown the onion until clear, Add the nuts ans stir for around a minute. Add this mixture to the slow cooker and add the pumpkin, sweet potato and stock and cover. Cook on high for 4 hours. Blend the mixture in the pot then reheat for another 1/2 hour.
Serve in bowls with swirls of sour cream and chopped pecan nuts if desired. Serves 6.
This has become one of my favorite vegetarian soups as it jazzes up the plain pumpkin soup I have always loved. I always make my soups the day before I am going to serve them and this pumpkin soup does increase in a nutty flavor if you have time to do that.