![\"pumpkin](\"https:\/\/familyfoodandtravel.com\/wp-content\/uploads\/2017\/04\/SCPumpkinSoupwShrimpLime.jpg\")
<\/p>\nI love making soup and I think that the slow cooker is seriously the best invention since sliced bread. Combine the two and it’s a match made in heaven! Today we are featuring a fantastic cookbook 175 Slow Cooker Classics by Judith Finlayson a great collection of recipes that include ingredients you naturally have on hand and cook with regularly. It’s a great cookbook to give as a gift and even better to buy for yourself! Check out the delicious Slow Cooker Pumpkin Soup Recipe we are sharing – perfect for any time of year!
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Although pumpkin is normally associated with Thanksgiving pie, in many other cultures it is used more creatively\u00a0as a vegetable or in richly flavoured sauces. This soup, which is delicious hot or cold, has its origins in both French provincial and Latin American cuisine. If pumpkin is unavailable, substitute any orange-fleshed squash, such as acorn or butternut.<\/em><\/p>\n Make ahead –\u00a0<\/strong>This soup can be made a day ahead, refrigerated overnight and served cold or reheated. It can also be cooked overnight, pur\u00e9ed and chilled. To serve hot: Refrigerate pur\u00e9ed soup until ready to serve. In a pot, bring to a boil on the stovetop and simmer for 5 to 10 minutes. Add lime zest and juice, cayenne, cream and shrimp and cook until heated through. Continue with Step 4. To serve cold: Add lime zest and juice, cayenne, cream and shrimp after the mixture is pur\u00e9ed and refrigerate. When ready to serve, complete Step 4.<\/p>\n Serves 6 to 8<\/p>\n Ingredients:<\/strong><\/p>\n 6 cups peeled pie pumpkin, cut into 2-inch (5 cm) cubes Directions:\u00a0<\/strong><\/p>\n In large (minimum 5 quart) slow cooker stoneware, combine pumpkin, leeks, stock, salt and pepper. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until pumpkin is tender.
3 leeks, white part only, cleaned and coarsely chopped
4 cups chicken or vegetable stock
1 tsp salt
1\u20444 tsp freshly ground black pepper
Grated zest and juice of 1 lime
Pinch cayenne pepper
1 cup whipping (35%) cream
8 oz cooked salad shrimp or 2 cans\u00a0(33\u20444 oz\/106 g) shrimp, rinsed and drained
6 to 8 cherry tomatoes, halved
2 tbsp toasted pumpkin seeds, optional (see Tip)
Finely chopped chives or cilantro<\/p>\n
Working in batches, pur\u00e9e soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.)
If serving hot, return soup to slow cooker, add lime zest and juice, cayenne, cream and shrimp and cook on High for 20 minutes, or until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.
When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives.
Tip:\u00a0<\/strong>If using pumpkin seeds, pan-fry in a dry, hot skillet over medium heat until they are lightly browned and puffed. When purchasing pumpkin seeds, taste first, as they tend to go rancid quickly. Store in the freezer until ready to use.<\/p>\n![\"Slow](\"https:\/\/familyfoodandtravel.com\/wp-content\/uploads\/2017\/04\/Slow-Cooker-Pumpkin-Soup.jpg\")
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