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Thursday, Oct. 22, 2009

PUMPKIN WEEK: SLOW COOKER JAMAICAN PUMPKIN SOUP

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It's October, the month most appropriate for pumpkin appreciation. In honor of that fact, we offer a week of pumpkin-centric recipes. This one comes from the cookbook "Make It Fast, Cook It Slow" by Stephanie O' Dea.

INGREDIENTS

1 can (15 oz.) pure pumpkin

1 red onion, chopped

2 celery stalks, chopped

2 yams, peeled and chopped

3 garlic gloves

1 (1-inch) piece fresh ginger, peeled and grated

2 teaspoons kosher salt

1 teaspoon ground turmeric

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 tablespoon sugar

4 cups vegetable broth

2 cups water

Heavy whipping cream, 1 tablespoon per serving (optional)

DIRECTIONS

Use a 6-quart slow cooker. Put canned pumpkin into stoneware and add chopped vegetables. Add spices and sugar. Pour in vegetable broth and water, stirring well. Cover and cook on low for 8 hours. Carefully use a handheld blender to soupify about three quarters of the soup. If you have little ones in the house with texture issues, blend it all. Serve with a bit of cream to stir in.