Crock Pot Southwestern Pumpkin Soup (aka Korma Soup)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

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

Recipe

• 1 in a hot skillet, toast the cloves, coriander seeds, and peppercorns.
• 2 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.
• 3 remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
• 4 pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
• 5 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.
• 6 add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
• 7 cover and let simmer on high for 2 to 3 hours.
• 8 garnish servings with grated cheddar cheese and toasted cashew pieces.
• 9 many thanks to michael for creating this wonderful soup! :).