Monday, November 5, 2012

Two Soups for Thursday

Are you one of those people who can't get enough pumpkin and pumpkin flavor?

Pumpkin Wild Rice Soup

This week two crockpots make one soup.
1.  Crockpot #1 makes the wild rice for the soup.  Wild rice needs to cook a long time, but also needs to have the water drained after cooking, before eating.
2.  Crockpot #2  makes the pumpkin soup.  Add cooked wild rice later.

Crockpot #1


3 oz. Wild Rice
5 cups Water


1.  Pour water and wild rice into slow cooker; stir.
2.  Cover slow cooker and cook for 6-8 hours on low.
3.  After soup in crockpot #2 has cooked (and been pureed if you have used fresh pumpkin), drain water off wild rice and pour into other slow cooker.

Crockpot #2 Pumpkin Wild Rice Soup


1/2 cup celery, chopped
1/4 cup onion, chopped (optional) or some dried onion flakes
1 lb. fresh uncooked pumpkin meat or 1 – 16 oz. pumpkin, canned
4 cups chicken stock
1 bay leaf
2 tsps. parsley, chopped 
1/2 tsp. salt, optional
1/2 tsp freshly ground black pepper
1/2 cup whipping cream, not sweet


1.  In a large slow cooker, place all ingredients.
2.  Cook for about 6 hours on low with cover on.
3.  Discard bay leaf. Cool slightly.
4.  If you have used fresh pumpkin in a blender or food processor, process soup in batches until smooth.
5.  Return pureed pumpkin soup to slow cooker and add 1/2 cup whipping cream (not sweet).
6.  Heat up again for one hour in slow cooker.
7. Add drained wild rice from crockpot #1 
8.  To serve, sprinkle chopped parsley on each bowl.

For more of Cheryl's soup recipes click here

 Click here to order Cheryl's Cookbook

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