Michele the Trainer’s Beer Gravy Recipe Think Oktoberfest. Think Fall. …
Slow Cooker Pumpkin Thyme Soup
Working winters are a great time to pull out the slow cooker and let it help you get shit done. This is so simple, yet the soup is rich with the taste of thyme. You can serve it as is, garnished or add other veggies or beans to it later.
Please read entire recipe before starting. Please always use organic ingredients when possible.
I use a mulling ball for the herbs, which I call “The Ganesta”.
The slow cooker is 7 quart and I never overfill it.
Ingredients and method:
- 1 Kabocha Squash, washed, seeded and cut up imperfectly
- 3 small yellow onions, peeled
- 10-20 cloves of garlic, varying sizes (I used Trader Joes pre-peeled, rinsed)
- 1 bunch of Thyme, into the Ganesta–yep, the entire bunch
- 3 Bay Leaves, also into the Ganesta
- Salt (high quality) to taste
- Pepper to taste
- Filled the pot with filtered water, but only enough water to cook the squash. (Never overfill a slow cooker!)
I set the pot on high for about 1 hour and then on low for over 5 hours, until the squash was done. I let the pot cool, removed the Ganesta, and then blended the soup with an immersion blender.
You can serve it right away, add floaties such as diced tomato, croutons, nooch or sliced avocado.
I stored/freezed some in mason jars (leave some space at the top).
ENJOY!
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