Pumpkin Soup


I like recipes that allow me to combine some of my leftovers with fresh ingredients to come up with a new dish that is totally different than the original meal that I cooked.

This is one such recipe. It combines leftover pork roast, with fresh pumpkin and diced potatoes and tomatoes to make a hearty soup that’s especially satisfying on cold winter days and evenings.


1 cup cooked pork bottom roast, cut into bite-sized chunks, along with 1 cup of drippings/gravy from the roast. *

3 medium russet potatoes, washed and scrubbed. Diced into chunks.

1 15-ounce can of diced tomatoes.

2 to 3 cups fresh, peeled pumpkin, cut into bite-sized pieces. If you prefer a creamier soup, feel free to substitute 2 cups pumpkin puree, or a 15-ounce can of pumpkin.

1 ½ cups fresh milk.

4 ounces sausage, separated and browned as you would hamburger meat for tacos or chili. *

1 teaspoon garlic powder.

2 teaspoons Italian Seasoning.

1 tablespoon creamy peanut butter.


Add all the ingredients to a 4 to 5-quart sized slow cooker. Stir to combine. Cook on high heat about 5 hours. Stir occasionally to break up the pumpkin and help the stew to thicken as it cooks.

This soup is ready to serve when the potatoes are easily mashed with a fork. For a thicker stew, add some instant potato flakes, and stir well, until you reach the desired consistency.

Serve over corn muffins, or with corn tortilla chips.

* Please note, you can omit the sausage and pork roast if you prefer a meat-free option. The soup is still just as good.

I apologize that I don’t have a photo of this actual recipe, but, it was so delicious my family ate it all before I could snap a pic! The image of pumpkins is a free sourced one I found online.


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