Crockpot Southwestern Pumpkin Soup Aka Korma Soup

Recipe By: Michael Congdon of Seattle's Hopevine Pub
Serving Size: 6

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorns
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid oz) can evaporated milk
1 (29 oz) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish

In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
Add rest of spices and toast the mixture over high heat, stirring occasionally,
for about 3 minutes or until the spices begin to smoke. Remove from heat, let
cool, and grind together to a powder (an electric coffee grinder works well for
this); set aside. Pour the stock, half and half, and evaporated milk into the
crock pot; stir well, cover, and turn on high.
Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the
now-powdered spice mixture; use a whisk to incorporate the mixture well.
Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make
sure there are no lumps. Cover and let simmer on high for 2 to 3 hours. Garnish
servings with grated cheddar cheese and toasted cashew pieces.

Source:
""S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups""

Per Serving (excluding unknown items): 218 Calories; 6g Fat (24.9% calories from
fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 1450mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2
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