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Saturday, November 20, 2010

Crock Pot Pumpkin Recipes

For all my friends who love their crockpot, here are a couple of recipes to try!

Crock Pot Pumpkin Soup

2 cups fresh pumpkin (or 1 (15 oz) can)
4 cups vegetable broth
2 cups water
1 red onion. chopped
2 celery stalks, chopped
2 yams, peeled and chopped
3 chopped garlic cloves
1 inch fresh ginger, peeled and grated
1 T white sugar
2 tsp kosher salt
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg

GARNISHES:
heavy whipping cream
chopped green onion

If you have fresh pumpkin, use it ... otherwise, open a can of pure
pumpkin and use that. Empty pumpkin into your crockpot, and add the chopped vegetables, spices and sugar. Stir in the vegetable broth and water.

Cover and cook on low for 8 hours. Carefully use an immersible blender (or regular blender) to blend about 3/4 of the soup. Mix it back together.  Serve each bowl with a drizzle of cream and sprinkled with green onion.


Crock Pot Pumpkin Cake

1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1 (16 oz) can solid pack pumpkin
2 eggs, beaten
1 1/2 cups sifted flour
1 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

Combine the first 5 ingredients until well blended.  Add remaining ingredients and stir until just combined. Spoon mixture into well greased crock pot.  Cover and cook on high 3-3 1/2 hours.  Serve warm with whipped cream or vanilla ice cream.
 



Enjoy!


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