Cream of Pumpkin Soup

Ok, so I had some pumpkin thawing out and some cream I wanted to use up, so what better than pumpkin soup. I put the pumpkin in the crock and started heating it up.

In about an hour, I mashed the pumpkin with a potato masher then added some red bell pepper, (about 1/4 of one, sliced), 1/2 onion, and diced 2 apples.

Let that cook for another hour.

After a total of about 2-2 1/2 hours, it was smelling pretty good, so I let it cool for about 1/2 hour and added 1/2 cup of cream and 1/2 cup of whole milk, along with a can of drained green beans, and salt and pepper to taste. Put it all into a container and put the soup in the refrigerator for the night, (as I still needed to finish eating up the chicken noodle soup).

During the night I kept thinking I wanted this soup to be more creamy. So this afternoon,  as I pulled it from the fridge, I took out all the pieces of green beans and set them in a separate bowl. Then I put this mixture into a colander to drain out the cream and milk. Yep, I actually did this, so that I could take this soup and put it into my blender and blend away! As the blender was mixing, I added back the cream and milk to get the right consistency.  Then I put all of this, including the green beans into a 3 quart pot and heated the soup up. Now I have a cream soup!!! I  also sprinkled some cinnamon, and grated some nutmeg into it. All I can say, it was delicious and creamy, and perfect to my taste, I shall make this again. Only next time, I will do the blending before I put in the green beans and cook all in one day, using just the crock pot!

Thanks for popping in and seeing my craziness sometimes in the kitchen!
Enjoy!