This pumpkin-spice blend is a bit different, not sweet but the spicy warm flavors of cumin and chili. It's super-easy and takes a few minutes to set up in the crockpot. Perfect for a busy day. Enjoy!
1 onion, diced
1T olive oil
4 ozs diced green chilies
1/4 cup chopped parsley
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 clove garlic, diced
1 tsp ground red pepper
1-15 oz. can pumpkin purée
2-1/2 cups vegetable broth
1/2 cup sour cream
Sauté onion in olive oil until translucent and transfer into crockpot. Add pumpkin purée, vegetable broth, green chilies, chopped parsley, cumin, chili powder, garlic, salt, and ground red pepper.
Cook in a crockpot on low/med for about an hour. Blend until smooth.
Stir in sour cream before serving.
Sauté onion in olive oil until translucent and transfer into crockpot. Add pumpkin purée, vegetable broth, green chilies, chopped parsley, cumin, chili powder, garlic, salt, and ground red pepper.
Cook in a crockpot on low/med for about an hour. Blend until smooth.
Stir in sour cream before serving.
This recipe has been in my family for many, many years (though I've seen it elsewhere). I call this a "summer cookie," because they require no baking in the oven, and they they take minutes to prepare. Enjoy!