Crockpot Pumpkin-Sweet Potato Soup

This is one of our family favorites.  In fact, when I offer to bring soup to a party or dinner, this soup and my Simply the best chicken soup…ever! are the two most popular favorites.   There is something about the natural sweetness of this soup paired with the velvety smoothness of its texture that is divine.

It is best made in a crockpot and can be adapted to incorporate butternut or acorn squash and carrots as well.  Just roast those ingredients until they are soft and beginning to caramelize and then add to the crockpot with seasonings and water.  The key to the soup is the unique combination of sweet and savory spices.  Cream can be added to the recipe for a delicious dairy version of this soup.

When I prepare this soup with butternut squash or pumpkin, I reserve the seeds and roast them for 20-30 minutes.  They are delicious served on top as a garnish.

pumpkin-soup-with-seeds

INGREDIENTS

1 small whole pumpkin
2 sweet potatoes, scrubbed
1-2 whole onions, peeled

2 teaspoons salt
1 teaspoon minced garlic or garlic powder
1/2 teaspoon powdered or freshly grated ginger
1/2 teaspoon black pepper
1/2 teaspoon cinnamon

DIRECTIONS

Scrub and rinse unpeeled sweet potatoes and pumpkin.  Remove any paper tags.   Place whole vegetables on a greased or parchment-lined baking sheet. Bake at 425 degrees F. Remove sweet potatoes and onions from oven after 45-60 minutes and pumpkin after 90 minutes.

Place onions in crockpot.  Once cool, carefully remove stem and peel skin from pumpkin and discard.  Carefully,  place clean pulp in crockpot. Carefully peel skin from sweet potatoes and place sweet potato pulp in crockpot.

Add seasonings and fill crockpot two-thirds of the way to the top.  Place crockpot on high setting and cook for 3-6 hours.  Adjust seasonings to taste.

Puree with a stick blender before serving.

Reserve seeds and place in separate pan for roasting.  Roast at 425 Degrees F for 20-30 minutes, checking often to make sure that the seeds are not burning.

SIMPLE SHORTCUT
Skip the roasting of the vegetables. Instead, use 1-2 cans of sweet potatoes or yams and use shredded carrots and raw onions or scallions. Place all ingredients and seasonings directly into crockpot. Allow 5-6 hours to cook in crockpot with seasonings. Puree before serving.

MY FAVORITE AMAZON SUPPLIES FOR THIS RECIPE

Cuisinart Stick Blender

Stainless Steel 6 Quart Manual Crockpot

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