Gluten Free Crockpot - Jamaican Pumpkin Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another recipe from the great gluten free crockpot cookbook. Make it Fast, Cook it Slow , by Stephanie O'dea. Her comments, The flavors in this are rich and distinguished. It's completely fat-free until you add the cream, which is optional. To cut back on cream consumption, I measured out 1 tablespoon per family member and we stirred it in ourselves at the table. This is a gorgeous soup... I'd most definitely serve this to a guest Ingredients:
1 (15 ounce) can pumpkin puree |
1 red onion, chopped |
2 celery ribs, chopped |
2 yams, peeled and chopped |
3 garlic cloves, chopped |
1 fresh grated ginger (1-inch piece) |
1 teaspoon kosher salt |
1 teaspoon ground turmeric |
14 teaspoons ground allspice |
1/4 teaspoon ground nutmeg |
1 tablespoon sugar |
4 cups vegetable broth |
2 cups water |
1 tablespoon optional per family member heavy whipping cream |
Directions:
1. Use a 6 quart slow cooker.
2. put canned pumpkin in stoneware, add chopped vegetables.
3. Add spices and sugar.
4. Pour in vegetable broth and water, stirring well.
5. cover and cook on low for 8 hours.
6. Carefully use a handheld blender to soupify about three quarters of the soup. If you have little ones in the house with texture issues, feel free to blend it all.
7. Serve with a bit of cream to stir inches.
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