Home-Made Crock Pot Creamy Roasted Pumpkin Soup Recipe

I seem to remember making this a few years ago for a Fall Harvest Party that I put on for our neighborhood. I have lost the original, but this is what I remember of it.  It also won first place in the cooking contest.

This would be a great dinner for those die-hard Campfires.  Just put all the ingredients in re-seable containers, put them in a Dutch Oven and cook of a campfire in your camp.  Share with other campers too.

It is semi home-made and does take about an hour to roast the pumpkin and is so good and good for you. This is good for a party such as an office party, kids Halloween party or a gathering of friends. You can make it for your family and freeze the leftovers.  


What you need for your brew:

1 Medium Sized Pumpkin
1 tablespoon butter
1 large Onion, diced and sauteed in the tablespoon of butter
2-3 cups of Chicken Stock
1 cup Sour Cream
1 tablespoon ginger
1 teaspoon each of Salt and Pepper

Get a nice medium sized orange pumpkin that you would be using for a pie.

Poke many holes in it.  I use a butcher knife because it is much easier to do that.
Rub the whole thing with butter or any butter flavored spray oil.
Put in a baking dish with about 1 inch of water.  This is so the skin softens a bit.
Bake at 350 degrees for an hour.

Let it cool until you can handle it.

• After it is cooled cut it up into sizes that you can peel the outside rind off of it.

• Put the pieces in a bowl and mash with a potato masher.  Add this to your crock pot.

• Peal and dice a large onion, sautee it in the tablespoon of butter and add that to the crock pot.

• Add about 2-3 cups of chicken stock.  If you like your soup thinner, then add more. If you like it creamier than add less.

• Add one cup of Sour Cream to that mixture and stir well.

• Add 1 tablespoon of ginger, 1/2 teaspoon of salt and pepper.

• Stir this all up good in your crock pot.  Cook for 6 hours.

This is good with a hunk of freshly baked bread too.

Yummy good!