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Did you grow your own pumpkins this year? We had a volunteer and ended up harvesting one pumpkin from the vine. It was so early in the year that using it for Halloween was out so I decided to cook it!
It was DELICIOUS. I froze it then defrosted it on a cold day and it was a wonderful comfort food for the Fall (or winter!).
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- 1 small or medium pumpkin
- 1 tbsp salt and pepper
- 3 c chicken broth
- 1 c milk
- 2 onions
- 2 garlic cloves
- 2 tsp brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 tbsp butter
Now you can cut your pumpkin into quarters. I turned the pumpkin pieces outsides up and used my veggie peeler to remove the skin. Some people keep it though so this step is up to you. I kept my skins to give to the ducks or put in the compost.
Once peeled, cut the pumpkin into approximately 1-2″ squares.
Fill your crock pot about 80% full with the pumpkin squares. I saved the rest of squares to cook the next day. I’ll use them in another recipe.
Now I just added the rest of my ingredients. I put my crock pot on high for 4 hours, checked to see if the chunks were soft. Once soft, I turned my crock pot off to let the mixture cool, then I used a mixer to mix thoroughly. Once COMPLETELY cool, I divided the soup into two bags (or you can use mason jars) to freeze and labeled.
I put the rest of the pumpkin into the crock pot to cook until soft, then blended a bit. Now I can save it in the freezer (or fridge) to use instead of canned pumpkin from the store. It won’t last a very long time in the fridge so make sure to freeze it if you don’t plan to cook with it soon.