Broccoli cheddar and Pumpkin Soup

Pumpkin Soup with Crumbled Bacon and Toasted Pumpkin Seeds

{Crock Pot the original slow cooker Recipe Collection}

-I have not made anything out of this recipe book that I haven't liked YET!-

2 tsp. Olive Oil
1/2 c. raw pumpkin seeds
3 slices thick-sliced bacon
1 medium onion, chopped
1 tsp. kosher salt
1/2 tsp. chopped dried chipotle pepper, or mor to taste
2 cans (29 oz. each) 100% pumpkin puree
4 c. chicken stock or broth
3/4 c. apple cider
1/2 c. heavy cream
sour cream (optional)

*when I made this tonight, I did not use any of the following: olive oil, pumpkin seeds, bacon, or sour cream.  I was in a hurry so I just threw the onion, salt, a canned chopped chipotle chili pepper, pumpkin puree, chicken broth, and apple juice from fresh apples into the crock pot, turned it on "high" and let it cook for 4 hours.  I then put it in a blender.  I added cream after.  It was delicious.  Oh!  Did I mention we ate it in a bread bowl?  Splendid.  BUT, the books recipe went as follows:

1. Coat 4 1/2-quart CROCK-POT slow cooker with nonstick cooking spray.
2. Heat olive oil in medium skillet over medium heat.  Add pumpkiin seeds and stir until seeds begin to pop, about 1 minute.  Transfer to small bowl and set aside.
3.  Return skillet to heat and add bacon.  Cook until crips, then cool on paper towels.  When cool, crumble and set aside.
4.  Meanwhile, return skillet to heat.  Add onion and cook, stirring frequently, until translucent.  Stir in salt, chipotle pepper and black pepper.  Transfer to prepared CROCK-POT slow cooker.  Whisk in pumpkin puree, chicken stock and apple cider and stir until smooth.  Cover and cook on high 4 hours.
5.  Turn CROCK-POT slow cooker off and remove lid.  Whisk in heavy cream.  Season to taste with additional salt and pepper.  Strain and keep warm until serving.  To serve, ladle into soup bowls and garnish with sour cream, toasted pumpkin seeds and crumbled bacon.

Makes 4-6 servings

Broccoli Cheese Soup

{Jodi}

-Super easy, Super good-

4 cans cream of potato soup
3 cans evaporated milk
2 c. cheddar cheese, grated
1 c. (or more) fresh cooked broccoli

Heat and serve in bread bowls.
*See, I told you.  Super easy...super good.

French Bread Soup Bowls

{Also from Jodi and super easy, super good}

2 ½ c. warm water

3 T. sugar

2 T. saf yeast

1 T salt

5 T oil

6 c. flour

Preheat oven to 400 degrees.  In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar.  Add salt, oil, yeast, and half of the flour.  Beat well in mixer or with a wooden spoon.  Add remaining flour and mix well until a soft dough forms.  Turn dough out onto floured board and knead 2 or 3 times to oat with flour.  Divide into 8 to 10 equal parts, depending on size of bowls desired.  (I usually make 8)   Form into large balls and place in small foil pans (I tear off a piece of tinfoil and form it over a cereal bowl. Make sure you spray it with Pam!)  Allow dough bowls to rise for 20-30 minutes.  Bake for 25 minutes or until lightly browned.  Remove from pans.  Cut off tops and hollow our insides.  Yummy!