Pumpkin and Sweet Corn Soup (Slow Cook the Pumpkins & Micro the Onion) Save Your Tears for a good movie!

After cooking in my slow cooker for 8 hours, until very tender. It may vary for you just cook them in your slow cooker until they’re tender and you can cut them with a knife easily.

I scooped  out the seeds and all the pumpkins and discarded them. I know you can do a trillion things with those pumpkun seeds but to pick them out of all the stuff that coMrs out of the pumpkins, wasn’t on my list! If one of you wants to tell me an easy way to separate pumpkin seeds from the fibrous flesh, just let me know and I’ll try it next time!

 There is only one of me and I am sick with a cold and it’s a miracle I was able to do this. I enjoy cooking but not so much the dishes!  😉

Make ahead tip:

The cooking of the pumpkin could be made ahead or even cooked overnight. And then use your immersion blender or you can put it in the food processor the next day adding the other ingredients.

I will be turning my still life digital painting into a wonderful southwestern Native American soup.

From this….

To this wonderful, soul satisfying Autumn soup brimming with flavors from America.

The ingredients  highlight two of the “Three Sisters” in Iroquois mythology corn and pumpkin together. They are very nicely in this wonderful very American soup

First I will be cooking the pumpkins first, which I will do in my very large, oval shaped, transportable Crock Pot. 

Another test pumpkin is cooking in a small round pan with water at 400 degrees for 40 minutes and 20 minutes at 300 degrees, in my Cuisinart convection oven.

My test worked nicely.
“Pumpkins are squash, corn and beans are known as the three sisters in Iroquois mythology and were Mainstays of the Agricultural societies of the Americas before the European Conquest” –  Jeffrey Alford & Naomi Duguid.

Buy Alford’s and Duguid’s awesome  and very interesting book that this was adapted from.

  • After the pumpkin was cooked I took and removed as much of the skin as I could, and the rest I figured I would just pulverized it. After all we eat the skins of zucchini and other squashes so I couldn’t see how it harm me, and it didn’t, plus it gave the soup a pretty color and added fiber. 
  • I took my Cuisinart immersion blender that I so Happily One on Foodbuzz.com, when I was a Featured Publisher there. I probably still would be but I decided to build my own sites instead of investing my efforts there. I made some great friends there like Chef Chuck Kerber. There was a cooking contest created by John Spottingwood and out of all the people in the world- I won the  contest and the Cuisinart immersion blender food processor set. So it’s a very special immersion blender almost 10 years later from the time I won it.
  •  I’ve been added to cups of the Cascadian Farms frozen corn that I had thought on the range for an hour, and then took the blender and mixed all of it together, including the sauteed onions that I cooked in the microwave for 3 minutes to soften.
  • I stirred in some new Mexican chili powder and little bit of salt and another seasoning that would go really well with it is the Mrs. Dash Southwestern Chipotle salt free seasoning.
  • Serve this with cornbread biscuits,  home made bread or whatever you like.

Adapted from Jeffrey Alford & Naomi Duguid, from “Flatbreads & Flavors.”

Text written by and compiled by Paulette Motzko. Recipe adapted from Flatbreads and Flavors recipe by Jeffrey Alford and Naomi Duguid
Photography and Digital Photo Arts by Paulette L. Motzko, PLM Studios, Las Vegas, Nevada.

Copyright October 2017.

October 19th 2017 12:54 P.M

Updated October 20th, 2017

7:58 p.m.

Recipe adapted by Paulette Le Pore Motzko

From Pumpkin and Corn Soup from  Flatbreads & Flavor’s by Jeffrey Alford and Naomi Duguid.

  • 2 tablespoons corn oil, canola or olive oil
  • 1 medium yellow or white onion, diced and sauteed. I simply put the 2 tablespoons oil and chopped onion in a clay microwave proof casserole for 3 minutes,  stirring every minute.  That way my eyes didn’t water!
  • 1-1/2 pounds peeled and seeded pumpkin, 4 cups, cut into 1 inch cubes.
  • 2 cups Cascadian Farms frozen organic corn
  • 4 cups organic low sodium chicken broth (or you can use vegetable stock if you like
  • 1 teaspoon salt, or to taste
  • Ground New Mexico chile pepper to taste 
  • Garlic to taste